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Carrot Cake Muffins (With Carrot and Cauliflower)

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“This is an amazing 'muffin' recipe (I think they're almost like cupcakes when you add the frosting) from Jessica Seinfeld's book "Deceptively Delicious". I get rave reviews everytime I make them. I prefer to use applesauce in place of the pureed cauliflower.”
READY IN:
25mins
SERVES:
12
YIELD:
1 dozen muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray, or line with paper baking cups.
  2. In large bowl, use a wooden spoon to beat the sugar with the butter (or margarine) until smooth.
  3. Stir in purees, egg, orange juice, vanilla; then add fruit.
  4. Add powders and stir until just combined; do not overmix - there will be lumps in the batter.
  5. Pour batter into muffin cups. Bake 12-15 minutes or until toothpick comes out clean and muffins are lightly browned. Cool.
  6. Frosting: Beat frosting ingredients together in a medium bowl until smooth. Spread onto cooled muffins.
  7. Store in air tight container 2 days at room temperature - or keep in fridge!

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