This is a simple and quick recipe, it is a cake like muffin. Easy to make a double batch and freeze half.
Awesome Carrot Muffins
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
3/4 cup brown sugar
3 cups shredded carrots
Options: add 1/2 of walnut and or raisins or top with cream cheese frosting.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups. (Ice cream scoop works well)
Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
Brown Sugar Cream Cheese Frosting
1 (8 ounce) package cream cheese,
softened
2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon honey
Melt butter and allow to cool.
In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.
Continue to beat until light and fluffy. Do not over mix, or it will collapse.
Spread immediately and store cake in refrigerator.
