A zesty orange cream cheese spread goes well with these moist and tasty carrot muffins, making for a great flavor combination. This is a great snack or breakfast food!
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups grated carrots. 1/2 cup crushed pineapple, drained. 1/2 cup chopped walnuts optional. 1/2 cup raisins optional. 8 oz cream cheese, softened. 1/4 cup powdered sugar. 2 tbsp fresh orange juice. 1 tsp orange zest. 1/2 tsp vanilla extract.
Instructions: Start by heating the oven to 350F 175C. Put the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl and mix them together. Take out a different bowl and mix the eggs, vanilla extract, and vegetable oil with a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. You can add the grated carrots, crushed pineapple, chopped walnuts if using, and raisins if using at this point. Set up a muffin tin with paper liners. Pour about two thirds of the muffin batter into each cup. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Make the orange cream cheese spread while the muffins are baking. In a bowl, mix the softened cream cheese, powdered sugar, fresh orange juice, orange zest, and vanilla extract until the mixture is smooth and creamy. After the muffins have cooled for a few minutes in the pan, move them to a wire rack to cool all the way through. Spread the orange cream cheese mixture on top of each muffin after they have cooled all the way down. Serve your Orange Cream Cheese Spread Carrot Muffins and enjoy them!
Prep Time: 20 minutes
Cook Time: 20 minutes
Fairview Baptist Church Mineral Wells
