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You are here: Home / Recipes / Desserts / Carrot Cake Mini-Muffins with Cream Cheese Frosting

Carrot Cake Mini-Muffins with Cream Cheese Frosting

May 3, 2010 by Alison

These delicious bite sized muffins are moister than most with a secret ingredient (pineapple) and beautiful with traditional cream cheese frosting piped on top. They are a perfect sweet treat for a spring brunch, shower or graduation event.

Recipe source:

The Cooking With Friends Kitchen

Ingredients

2 cups white flour (or white whole wheat flour)
1 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup canola oil (if you have walnut oil, it adds a nice flavor)
4 eggs
¼ cup milk
1 cup chopped pineapple
2 cups grated carrot

Cream Cheese Frosting
1 8-ounce package light cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cup confectioner’s sugar

Directions

Pre-heat the oven to 350 degrees. Combine flour, sugar, baking soda, baking powder, spices and salt in a bowl until well-mixed. In a separate bowl, mix eggs and oil. Transfer egg mixture to flour mixture, and stir well. Mix in pineapple and carrots.

Grease mini-muffin tins with butter, and fill ¾ full of batter, using a tablespoon. Bake for 18 minutes, or until a toothpick comes out clean when inserted in the center. Let cool for 10 minutes, and pipe of spread frosting on each muffin. (To pipe, place frosting in a freezer bag, cut off a corner and squeeze the frosting onto the muffin.)

For frosting: Using a stand mixer with the paddle attachment, beat ingredients until smooth, about 5 minutes.

Serves

Makes 4 and a half dozen mini-muffins, or 2 dozen regular sized muffins

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Filed Under: Desserts

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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