Carrot Cake Muffins

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 18
• 1/2 cup pecans, toasted and coarsely chopped
• 2 cups carrots, grated
• 1 apple, peeled and grated
• 2 cups all-purpose flour
• 1 1/4 cups sugar
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 cup coconut
• 3 large eggs
• 3/4 cup canola oil
• 1 1/2 teaspoons pure vanilla extract
• 1/4 cup butter, room temperature
• 4 ounces cream cheese, room temperature
• 3 tablespoons icing sugar
• 1/2 teaspoon pure vanilla extract

Recipe

• 1 preheat oven to 350 degrees f.
• 2 place paper liners in 18 muffin cups.
• 3 in a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.
• 4 stir in the nuts and coconut. set aside.
• 5 in a separate bowl whisk together the eggs, oil, and vanilla extract.
• 6 fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened.
• 7 evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
• 8 remove from oven and let cool on a wire rack.
• 9 after about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
• 10 beat the butter and cream cheese until very smooth with no lumps.
• 11 gradually beat in the icing sugar until fully incorporated and smooth.
• 12 beat in the vanilla extract.
• 13 place a dollop of the cream cheese frosting on the top of each muffin.