How to Bake Simple Carrot Muffins

Tips for making cream cheese frosting

Use full-fat brick cream cheese instead of low-fat or spreadable cream cheese.

You can use salted or unsalted butter.  The frosting flavor can be completely controlled by using unsalted butter with a pinch of salt. If you are using salted butter, leave the salt out of the recipe.

Allow the cream cheese and butter to soften before proceeding with the frosting.

By softening the butter and cream cheese, you can assure that your ingredients will blend together smoothly and without lumps.

To minimize tiny lumps of sugar clogging up your piping tips, sift the powdered sugar before combining it into your butter and cream cheese mixture, especially if you're using smaller nozzle tips.

How to make the perfect carrot muffins batter

The dry ingredients are mixed together first; the wet ingredients are whisked second, along with the sugar.

After the dry ad wet ingredients are ready, you can combine them in a mixing bowl and whisk until smooth.

The last step is folding the grated carrots in the batter. For diverse flavors and some crunchiness, add in the nuts, walnuts, almonds, pecans, or sultanas can be folded in if desired.

Ingredients to focus on

Brown sugar: Brown sugar sweetens the muffins and adds a lot of flavor and moisture to them.

Oil: Oil is utilized to soften and tenderize the muffins.

Freshly grated carrots: Grate the whole carrots at home rather than purchasing pre-shredded carrots because they get hard and dry.

Cream Cheese: Use blocks of real cream cheese, do not use cream cheese spread.

Ingredients;

For the cupcakes:

1 cup plain flour

1 cup brown sugar

1 ½ cup finely grated carrots

2 large eggs

3/4 cup vegetable oil

1 tsp baking soda

1 tsp cinnamon

¼ tsp salt

¾ cup vegetable oil

For the frosting:

600ml whipping/double cream

½ cup white sugar

200grams cream cheese

1tsp vanilla extract

Procedure

In a large mixing bowl, sift together the flour, baking soda, salt, and cinnamon, then combine well and set aside.

In a separate bowl, beat the sugar and oil with a hand mixer until smooth, then add two eggs one at a time, mixing well until mixed before adding the next.

Add the dry ingredients and stir until smooth and lump-free. 

Fold in the finely chopped carrots until they are fully combined. 

Prepare the muffin tins by lining them with cupcake liners, filling them approximately half full, and baking them in a preheated 320°F (160°C) oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool completely in the tin before removing them.

Prepare the cheese icing as you wait for them to cool.

In a mixing bowl, lightly whisk the cream cheese, add the white granulated sugar and beat on high speed until the sugar is completely dissolved.

Mix in the vanilla extract and the whipping cream until the cream achieves a firm peak.

Place the cream cheese in a piping bag and set aside until the muffins are totally cool before putting the icing on top.

Serve and enjoy after you have decorated them as desired.

Conclusion

These carrot muffins have the flavor of classic carrot cakes but are deeply moist and fluffy. Brown sugar, cinnamon, and carrots, all in the right proportions, provide the majority of the flavor. The cream cheese icing used to decorate them intensifies the flavor.