Preheat oven to 420F or 220C and grease a muffin tray with vegetable oil or butter.
First mix butter and sugar at high speed for about a minute or two with a hand mixer or a stand mixer. Add egg, vanilla essence beat well.
Sift Flour, Baking Soda, Baking Powder, Ground Cinnamon, Ground Nutmeg and a pinch of salt and add them in your wet ingredients. Lightly fold with a spoon.
Add some chopped walnuts and grated carrots. Mix well. Transfer this batter in a muffin pan.
Bake for 5 minutes. Then lower the temperature by 100 degrees and bake for another 10 minutes. Let it cool and then transfer it to a cooling rack.
Mix cream cheese and granulated sugar at high speed until creamy and light. Use a spoon to glaze it over your carrot cake muffins. You can even slather the frosting all over the muffin. Add some grated carrots on the muffins and serve!
Nutrition
Nutrition Facts
Carrot Cake Muffins with Cream Cheese Frosting
Amount Per Serving
Calories 308Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 62mg21%
Sodium 393mg17%
Potassium 70mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 27g30%
Protein 1g2%
Vitamin A 1464IU29%
Vitamin C 1mg1%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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