Easy Carrot Cake Muffins with a Cream Cheese Frosting

PREP: 10 minutes, COOK: 20 minutes, TOTAL: 30 minutes

Easy Carrot Cake Muffins, the best, simple, fast breakfast, snack or dessert muffin, delicious with or without frosting or nuts.

INGREDIENTS:
• 1 cup brown sugar (200 grams)
• 1/2 cup vegetable oil (112 grams)
• 2 eggs (beaten)
• 1 cup shredded carrots (2 medium carrots)
• 1/2 cup milk (115 grams)
• 1 1/2 cups flour (195 grams)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

CREAM CHEESE FROSTING:
• 1/4 cup butter (50 grams)
• 1/4 cup + 1/2 tablespoon cream cheese (whole fat) (63 grams)
• 2 1/2 cups icing sugar (300 grams)
• 1/4 teaspoon vanilla
• pinch salt
• 2 tablespoons cream

INSTRUCTIONS:
CARROT MUFFINS
1. Pre-heat oven to 400°F (200° C). Grease and flour a 12 medium
size muffin tin*.
2. In a medium bowl whisk together the vegetable oil, beaten eggs,
carrots and milk.
3. In a medium bowl, whisk together the dry ingredients, sugar, flour,
baking powder, baking soda, cinnamon and salt.
4. Add the dry ingredients to wet ingredients, stir with a spatula or
wooden spoon just until combined (15 or 16 stirs no more). Bake for
approximately 20 minutes. Let cool completely before frosting. Enjoy!

CREAM CHEESE FROSTING
1. In a medium bowl beat butter and cream cheese until creamy
approximately one minute. Add icing sugar a little at a time, continue
beating, add salt and cream beat approximately 3 minutes until fluffy.