Another successful sweet treat baked! I’m beginning to think my little guy is my good luck charm! Note to self: when sending hubby to the grocery store, make sure you’re prepared to get creative. Here’s how I handled a 5lb bag of carrots when the list said 6 ounces…Carrot and Citrusy Orange Muffins with homemade Cream Cheese Frosting. Luca loved them and once again, I felt good about sharing this sweet treat 🙂
1 tsp orange zest, plus more for decorating
1 1/2 cups shredded carrots (about 3-4 large)
1/2 cup vegetable oil
1/2 cup light brown sugar
2 large eggs
1 cup white flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
6 ounce cream cheese
1/2 cup confectioners’ sugar
1 TBS fresh squeezed orange juice
Preheat oven to 400 degrees. Line a 12-muffin tin with cupcake wrappers.
In a large bowl whisk together the sugar and oil until combined. Add in eggs. Add flours, baking soda, cinnamon, nutmeg, salt, and orange zest until well combined. The mixture will be tough until you add the carrots, which you can add last.
Using a ice cream scoop, fill the cupcake liners 3/4 way full. Bake for 15 minutes.
While the muffins are cooling, whisk together the orange juice and confections’ sugar in a large mixing bowl. Add the cream cheese and beat on low with an electric hand mixer until light and fluffy. Frost muffins and garnish with a touch of orange zest.
I absolutely love how the hint of orange brightens up the flavor of the carrots in these muffins, while the cinnamon and cream cheese frosting keep things sweet. Whole shreds of carrots ensure a happy mommy and a happy self-feeding baby 🙂
Stephanie a.k.a. The Foodetarian