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These muffins are incredibly delicious! You and your loved ones will love them! Once you try the muffins, you might even say, “These are the best carrot muffins and cupcakes I’ve ever had” 🙂 They’re healthy like muffins (lots of carrots), but soft and tender like cupcakes, and topped with an incredibly delicious frosting! Also, they have MUCH less sugar than most recipes out there (less in 2-8 times! Many advisers put 2-4 cups of powdered sugar in their frosting + several cups of sugar in carrot cakes/muffins O_O Don’t worry, my muffins are sweet enough 😊 Just try!
Ingredients:
All-purpose flour (for gluten-free option I advise oat flour) 1+½ cup
Baking powder 2 tsp
Carrots (grated) 1 cup (about 6-7 tbsp, or 140-150g, or 5.1-5.3 oz)
Vegetable oil ½ cup
Plain yogurt ½ cup
Cinnamon 1tsp
Salt (better sea salt) ½ tsp
Ginger ½ tsp
Cardamom ½ tsp
2 eggs
Brown sugar or coconut sugar (or any sugar😊) 1 cup
Walnuts ½ cup
Raisins 3/4 cup
Butter (unsalted) 2 sticks (200g), soften
Cream cheese 1 pack (200g), room temperature
Powdered sugar 1 cup
Vanilla extract 1tsp (or vanilla sugar, or vanillin 1 pinch)
Tips:
*It’s important to mix all ingredients well, especially flour and baking powder. Also eggs with other ingredients. Check the bottom of the mixing bowl!
*Brown and coconut sugars don’t dissolve right away, so it’s important to add them to the liquid ingredients as soon as possible and start mixing for better dissolution. Сoconut sugar is a healthier alternative to regular sugar.
*If you don’t add the raisins to the flour mixture, they may sink to the bottom, but if you add them too early, the flour mixture will be ruined😊
*Add the flour mixture last, so that the baking powder doesn’t react prematurely.
*Bake at 320-350F (160-180C) until a toothpick inserted in the center comes out clean (about 20-25 minutes).
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