Carrot Cake Muffins (With Carrot and Cauliflower)
- Ready In:
- 25mins
- Ingredients:
- 18
- Yields:
-
1 dozen muffins
- Serves:
- 12
ingredients
- nonstick cooking spray
- 1⁄2 cup firmly packed brown sugar
- 4 tablespoons butter or 4 tablespoons margarine
- 1 cup carrot, puree
- 1⁄2 cup cauliflower, puree or 1/2 cup applesauce
- 1 large egg
- 1 tablespoon frozen orange juice concentrate
- 1 teaspoon vanilla extract
- 1⁄4 cup dried apricot, chopped
- 1⁄4 cup pitted prunes, chopped
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄4 teaspoon allspice
-
frosting (optional)
- 1 (8 ounce) package cream cheese
- 1⁄4 cup powdered sugar
- 2 tablespoons frozen orange juice concentrate
directions
- Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray, or line with paper baking cups.
- In large bowl, use a wooden spoon to beat the sugar with the butter (or margarine) until smooth.
- Stir in purees, egg, orange juice, vanilla; then add fruit.
- Add powders and stir until just combined; do not overmix - there will be lumps in the batter.
- Pour batter into muffin cups. Bake 12-15 minutes or until toothpick comes out clean and muffins are lightly browned. Cool.
- Frosting: Beat frosting ingredients together in a medium bowl until smooth. Spread onto cooled muffins.
- Store in air tight container 2 days at room temperature - or keep in fridge!
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RECIPE SUBMITTED BY
I am a married stay at home mom (former teacher) with two little girls. I enjoy cooking but love baking even more! (My husband certainly doesn't complain!) All the girls in my family and I all enjoy exchanging recipes and trying them out on our families. Taste of Home and Betty Crocker were my original kitchen/recipe resources - now I am a Zaar-aholic! I love trying out new recipes and my family does too! It brings me great joy and is a personal goal of mine to be able to offer a meal or a treat to any guest that comes in my door.