Carrot Cake Muffins
18 03 2010What to do with a whole bag of carrots? I tried to make Carrot Cake Muffins with a Lemon Cream Cheese Frosting. They’re not quite cake, not quite muffins. I think the cake/muffin recipe needs improving, but they were still tasty and not too sweet. I will be attempting this one again, but this picture is still worth a post, I think!
Here’s the carrot cake muffin recipe I used as a starting point. I made changes to it, but me thinks the problem is too much flour? Also to make them less muffin-like I would get rid of the oats. I also used mango instead of pineapple. The frosting is vegan and also easy. Combine 1/2 cup or 1 cup (depending on how much you want to make) Tofutti Vegan Cream Cheese, beat with vegan powdered sugar, soy milk, a bit of lemon juice or extract, and vanilla extract. Just add more sugar or liquid depending on the consistency you want. I wanted the frosting to drip slowly around the top of the cakes.
I want to marry these. I love carrots in any baked treat format!
These look so tempting! I love the frosting oozing over the sides.
[...] getting them into the summer spirit over at Food Network Canada’s Blog (thanks, Val). And my Carrot Cake Muffins are part of the FoodBuzz Top 9 today. Out of nearly 3300 posts on FoodBuzz people are buzzing about [...]
Congrats on making today’s Top9! And your Carrot Cake Muffins look divine!
thank you and thanks for checking out hot for food!
This is funny…I saw your comment on my blog and came to look at yours and I just made carrot cake cupcakes over the weekend. Yours look a lot better than mine though….good idea with the oats. I wish I thought of that!
[...] Publisher. Being recognized by this foodie community is very exciting! You may remember when my Carrot Cake Muffins were featured on Foodbuzz.com’s Top 9 back in March. Well, it’s time I try and get [...]
These muffins look delicious! The topping looks perfect.