Fluffy Carrot Cake Muffins on my NEW WEBSITE. Gluten free, dairy free, and refin…
Fluffy Carrot Cake Muffins
- 1 ⅓ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- 3 eggs
- 1 cup white sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrot
- ¼ cup cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 ½ cups sifted confectioners’ sugar
Directions
Instructions Checklist
- Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together flour, cinnamon, baking soda, baking powder, and salt; set aside.
- Step 2 Beat eggs and sugar until frothy and lightened in color. Stir in oil, vanilla extract, and grated carrot; fold in flour mixture. Pour batter into prepared muffin tins.
- Step 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
- Step 4 Meanwhile, prepare frosting by beating cream cheese, butter, vanilla, and confectioners’ sugar together until fluffy. Frost the cooled muffins and chill until ready to serve.
Gluten free, dairy free, and refined sugar free too! Topped with a 2 INGREDIENT cream cheese frosting ✨
Im going to be honest, I don’t really know when carrot cake season is… it’s fall in NYC today, and the chillier weather is making me crave these so I’m making them. Even if it isn’t exactly carrot cake season, I don’t think I’m sorry for sharing this recipe! I made this recipe last weekend and it turned out so amazing that I just couldn’t wait to share it. These muffins are super light and fluffy and they’re topped with my favorite two ingredient cream cheese frosting. The full recipe for these healthy muffins are up on the blog, so just head to the link in my bio to check them out ?? I hope y’all have the most amazing Monday and an even better week.
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