Carrot Raisin Muffins with Cream Cheese Frosting

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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!

Stop by Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday and Balancing Beauty and Bedlam. And then stop by Hooked On Houses for more Hooked On…

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Comments

  1. Ooh ~ those look so tasty and delicious! I’ll have to give this recipe a try! :)

  2. Deanna says:

    Who could not be tempted by the thought of muffins for breakfast??

  3. YUM, YUM, YUM!!! I will love making (and eating) these! Thanks for the recipe and linking up to TMTT.

  4. Brenda says:

    Those look yummy!

  5. Sherry says:

    Oh, yeah! These look great! I love carrot cake, so I bet these will we wonderful to have for breakfast. Yum!

  6. Faith says:

    Those look super yummy! I love carrot muffins and cake, I will have to try this recipe sometime!

  7. Beca Fox says:

    Mmm, they look so pretty~

  8. These look beautiful!
    Melanie@Bella~Mella

  9. Look those awesome! Thanks for sharing!
    ~Liz

  10. Melissa says:

    Those look yummy!

  11. Audrey says:

    These look great. This is my first week participating in the meme and I’m loving all of these recipes I’m finding.

  12. Shari says:

    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!

  13. Jerri says:

    Looks delish! I love muffins, too.

  14. Allison says:

    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!

  15. Oh my – your pictures are calling to me…..cupakes for breakfast! hmmmmmmm.

  16. 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?

  17. Jerri says:

    I just love muffins. And with frosting? Awesome!

  18. Atticmag says:

    Oh my, those images are simply delectable. Amazing photography. I’m suddenly very hungry :-) Jane T. @ atticmag

  19. Oh, these look SO good~ cream cheese icing is my absolute favorite!

  20. Struggler says:

    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!

  21. Jen says:

    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!

  22. ohh these look sooo good – I love carrot muffins!!

  23. Dang!! my printer is on the fritz– So i am hand copying this. :) Yum– cream cheese frosting, how decidant.

    TTFN~~Claudia

  24. Porch Days says:

    Carrot cake is my favorite but what a great idea to do as muffins. And so healthy! I’ll bet you could freeze the extras as you eat one a day!

  25. Ohhh, yummy! It’s always great when you’re rewarded with something so delicious after having worked for it (I hear ya about the carrot grating!).

    I’m sure these didn’t last too long, even with 2 dozen in supply. ;-)

  26. Astrid says:

    Ha ha ha! My girlies would be over the moon if they got to have cupcakes for breakfast! Thanks for posting.

  27. Ashley says:

    I love breakfast and I love cupcakes! GREAT post!

  28. I’m thinking my boys would love these! Thanks for the great recipe.

    ~Misti

  29. What a yummmy way to start your day….put me in for one please.

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