I have been craving carrot cake for weeks and finally found the time to make myself some! These muffins are amazing on their own; super moist with a nice crunchy top, but add the maple cream cheese icing and they are divine. I have a cold right now and can't remember if you supposed to feed a cold and starve a fever, or feed a fever and starve a cold?? Doesn't matter, I'm eating these muffins regardless of the rule. This recipe will make about 8 muffins.
Carrot cake muffins with a maple cream cheese icing
Carrot cake muffins
½ cup butter, softened
½ cup sugar
½ cup brown sugar
1 ½ cups carrots, grated
½ tsp vanilla
1 cup flour
¾ tsp baking soda
1 ¼ tsp cinnamon
½ tsp nutmeg
Maple cream cheese icing
1/4 cup butter, softened
8 oz cream cheese, softened
1 cup icing sugar
1 tbsp maple syrup
Preheat your oven to 350 degrees Fahrenheit. Grease and line a standard muffin tin
In a small bowl, whisk together the flour, baking soda, nutmeg and cinnamon. Set aside.
Using a stand or hand mixer, cream together the butter and sugars. Add the eggs one at a time. Add the vanilla and scrape down the sides of the bowl. Add the carrots and mix.
Slowly add the flour mixture to the bowl in three separate additions, scraping down the sides of the bowl each time.
Drop a 1/4 cup of the carrot cake into a muffin cup.
Bake for approximately 20 minutes or until the cake springs back when lightly pressed.
Cool the muffins on a wire rack.
To make the icing combine the cream cheese and butter in a bowl. Using a hand or stand mixer, beat until light and fluffy. Add the maple syrup and icing sugar. Beat on low until the sugar is incorporated and then increase the speed. Mix for a few minutes until light and fluffy.
Spread over top of the cooled muffins.
Refrigerate if not eating right away.