Veggie Carrot Cake Muffins with Cream Cheese Frosting - Vegetarian
Experience the essence of autumn with our Harvest Carrot Muffins, perfectly complemented by a layer of velvety cream cheese frosting. Each bite is a delightful blend of tender, spiced carrot cake and rich, tangy cream cheese, making these muffins a comforting treat for any time of day.
Ingrédients
- 2 cups grated carrots
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, beat the eggs and then add the vegetable oil, applesauce, and vanilla extract. Mix until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated carrots.
- Fill each muffin liner about 3/4 full with the batter. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- While the muffins are baking, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar and beat until fully incorporated. Mix in the vanilla extract.
- Allow the muffins to cool completely before frosting them with the cream cheese mixture.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 38g | Protéines: 4g | Fat: 10g | Sucre: 24g
Tried this recipe?Let us know how it was!