Carrot Raisin Muffins with Cream Cheese Frosting

Is it obvious yet that we love muffins around our house? I love them because I can make them ahead of time and they’re so versatile. There is no end to the kinds of muffins you can make. And the kids love them because, well…because they’re good.

These muffins are especially good with the cream cheese frosting. The kids felt like they were having cupcakes for breakfast.

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This recipe will make 2 dozen muffins. You can easily halve it if you just want one dozen though. For me, I figured if I was going to do all the work of grating carrots, I might as well get a lot of muffins for the work.

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Carrot Raisin Muffins with Cream Cheese Frosting

  • 1 c. raisins + 1 c. boiling water
  • 3 c. flour
  • 3 t. baking soda
  • 2 t. baking powder
  • 1/2 t. salt
  • 2 t. cinnamon
  • 1/2 t. nutmeg
  • 5 eggs
  • 2 c. sugar
  • 3/4 c. oil
  • 3/4 c. applesauce (you can use any combination of the oil and applesauce that you want.)
  • 2 t. vanilla
  • 4 carrots, grated
  • 3 oz. cream cheese
  • 1 T. butter or margarine
  • 1 1/2 c. powdered sugar
  • 1 t. vanilla

1. Place the raisins in a bowl and cover with boiling water. Set aside.

2. In a small bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.

3. In a large bowl, whisk together the eggs and sugar. Stir in oil, applesauce and vanilla until combined. Drain the raisins and add to the bowl. Add the carrots and mix. Pour the dry ingredients into the wet ingredients and stir just until moistened.

4. Fill greased muffin tins 3/4 full. Bake at 350 degrees for 18 to 22 minutes, until browned and fully baked.

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For the frosting:

1. Beat the cream cheese, butter or margarine, powdered sugar and vanilla together until fluffy, about 2 minutes. Frost muffins once they are fully cooled. Store in the refrigerator.

*If you want to freeze the muffins, frost them after they are thawed.

Before you go, please click over here to pick up a free copy of The Frugal Kitchen ebook which I just finished putting together. I’d also love your input on a new Stolen Moments Menu Planning service that I’m getting ready to roll out.  Thanks!

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32 thoughts on “Carrot Raisin Muffins with Cream Cheese Frosting

  1. Approximately how much volume is 4 carrots? We have a very squat variety that I don’t think is a “normal” size…but I’d love to try this recipe!

  2. These sound and look so yummy! I love the idea of calling them breakfast cupcakes. My kiddos would jump on that for sure! We love having muffins around for breakfast or a quick snack. We’ll definitely give these a try. Thanks for sharing!

  3. You had me at cream cheese frosting. Really. I love ways to sneak more veggies into my girls’ diets…these may be just the trick!

    I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

    Best,
    Casey
    Editor
    http://www.tastestopping.wordpress.com

    P.S. I’m originally from Port Huron, MI…small world, eh?

  4. Yes, your images are jumping off the screen and begging to be eaten. I love how they came out the oven looking so perfect – nothing I make ever looks quite that wonderful. Thank you, great recipe!

  5. Ohhh, I love carrot cookies with cream cheese frosting, so I know I would love these! I know my kids would love it if I made them too. Printing recipe now, thanks!

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