Carrot Muffins with Cream Cheese Glaze
INGREDIENTS
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Carrot Muffins with Cream Cheese Glaze
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These muffins taste best made one day ahead. They can also be frozen, well wrapped, for up to one month.
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Makes 18 muffins
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Prep time: 20 minutes
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Bake time: 17-20 minutes
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INGREDIENTS
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Carrot Muffins
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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2 teaspoons ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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3/4 cup granulated sugar
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1/4 cup brown sugar (light or dark)
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1 cup canola oil
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2 teaspoons vanilla extract
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3 large eggs
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2 cups carrots, finely shredded (about 4 medium carrots)
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1/2 cup pecan pieces
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1 cup crushed pineapple, well drained
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1/2 cup raisins
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Cream Cheese Glaze
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2 ounces cream cheese
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1 cup confectioners’ sugar
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1 teaspoon orange juice
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