Carrot and Walnut Muffins with Cream Cheese Frosting - Vegetarian
These Carrot and Walnut Muffins with Cream Cheese Frosting bring together the earthy, sweet flavors of carrots and the rich nuttiness of walnuts, crowned with a delectably creamy frosting. Perfectly balanced in texture and taste, these muffins are a delightful addition to any dessert spread or a cozy afternoon treat.
Ingrédients
- 2 cups grated carrots
- 1 cup chopped walnuts
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 8 ounces ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the eggs, sugar, oil, and vanilla extract until well combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped walnuts.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool completely on a wire rack.
- Meanwhile, make the frosting by beating the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and 1 teaspoon of vanilla extract, beating until fully incorporated and smooth.
- Once muffins are completely cool, frost them generously with the cream cheese frosting.
Nutrition (per 100g)
Serving: 100g | Calories: 350kcal | Carbohydrates: 40g | Protéines: 5g | Fat: 18g | Sucre: 30g
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