Shelly's Recipe

CARROT CAKE MUFFINS AND CREAM CHEESE ICING

Category: Muffins

1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup plain yogurt
1/2 tbsp vanilla extract
3 tablespoons olive oil
3/4 cup granulated sugar
2 large eggs

2 (small standard) carrots, peeled & grated
1/2 cup toasted walnuts
1/2 cup raisins (plumped by soaking in 1 tbsp rum plus hot water to cover, then drained)

Preheat oven to 350. Sift dry ingredients together in a large bowl; stir in toasted walnuts. In another bowl, whisk wet ingredients together until incorporated and smooth. Pour wet ingredients into dry ingredients, mixing until just combined. DO NOT OVERMIX.

Fold in grated carrots and raisins. Fill buttered, sprayed, or papered standard 8 muffin cups approximately 2/3 full of batter. Bake for 20-25 minutes, or until a toothpick inserted into center of muffins comes out almost clean (moist crumbs are ok, but no wet batter). Remove tin from oven, allowing muffins to cool in tin for 15 minutes, then remove muffins and set on wire rack to finish cooling completely. Makes 8

Cream Cheese Icing
4 tablespoons (1/2 stick) softened butter (to room temperature)
8 ounces cream cheese
1/4 tsp vanilla extract
1/2 cup confectioners sugar

Blend softened butter and cream cheese using an electric mixer (with paddle attachment) until combined. Add vanilla extract, turn mixer to low speed, and slowly add confectioner's sugar. Mix until combined. Use as desired to frost cooled carrot cake muffins.