Carrot Cake is my mom’s favorite cake, so every year I try to make her carrot cake for her birthday. Typically I go all out with the cake, cream cheese frosting and decorations. However, a whole cake can be a lot to finish, especially if it isn’t for the big party. This year I decided to scale down and whipped up these carrot cake muffins instead. Almost like mini-cakes on their own, complete with orange cinnamon cream cheese frosting, this recipe lets you have that delectable slice of cake without the excessive leftovers. Portioned to make just 6 large muffins that will satisfy but not overwhelm. The recipe is on the healthier side as well, made without oil and just ½ cup of sugar, you won’t be feeling guilty after having one of these
Carrot Cake Muffins
Ingredients
- ½ Cup fat free greek yogurt
- 1 Cup flour
- 1 ½ Cups shredded carrots
- 2 Large eggs
- ¼ Cup unsweetened applesauce
- ½ Cup brown sugar
- ¼ Cup raisins
- ¼ Cup chopped walnuts
- 1 Teaspoon vanilla
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- 1 Teaspoon cinnamon
- ¼ Teaspoon ginger
- ⅛ Teaspoon nutmeg
- Ingredients for Frosting
- 1 Cup powdered sugar
- ½ Teaspoon cinnamon
- 1 Teaspoon orange zest
- 4 oz Cream cheese
- 4 Tablespoons butter
Instructions
- Preheat oven to 350 degrees
- Begin by shredding your carrots
- In a large bowl combine dry ingredients except sugar; flour, spices, baking powder and baking soda
- In a separate bowl combine the wet ingredients; yogurt, eggs, applesauce and vanilla
- Add brown sugar too the wet ingredients and mix
- Next, add the wet ingredients to the dry, then fold in the shredded carrots, raisins and walnuts
- Spray your large 6 muffin tin with non-stick spray or line cups with cupcake liners
- Evenly portion out the batter into the 6 muffin wells
- Bake in the oven 20-25 minutes or until puffed, slightly golden or a toothpick comes out clean
- While muffins are baking prepare the frosting
- Begin by zesting your orange
- Then, using a hand mixer beat together butter and cream cheese until smooth
- Add cinnamon and orange zest to butter and cream cheese mixture and mix until just combined
- Next, mix in the powdered sugar. Add more or less depending on desired consistency. Store in the refrigerator until you’re ready to frost.
- When muffins are cooled frost and top with additional chopped walnuts if desired
