Dessert for Breakfast

Karen James

Carrot Cake Muffins

1 3/4 C flour
2/3 C firmly packed light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 C crushed pineapple in juice
1/2 C vegetable oil
1 egg, lightly beaten
1 1/2 tsp vanilla
2 C shredded carrots
1/2 C golden raisins
1/2 C walnuts finely chopped

Preheat oven to 400ºF.
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, stir together pineapple, oil, egg, and vanilla until blended. Make a well in center of dry ingredients; add pineapple mixture and stir just to combine. Stir in carrots and raisins. Spoon batter into greased or lined muffin cups; bake 15 to 20 minutes, or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.

Cream Cheese Frosting
4 oz cream cheese
2 Tbs butter
1/2 tsp vanilla

Blend until creamy.

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