Prepare the Muffins
Preheat oven to 350 degrees Fahrenheit.
Combine sugar and oil well. Add eggs, one at a time, and mix well.
Stir in carrots. Add flour, baking soda, and cinnamon.
Pour into muffin tins and bake for 35 minutes.
Directions
Prepare the Frosting
Cream butter, cream cheese, and vanilla together, and then slowly add in the confectioner’s sugar. Frost carrot muffins and top each with a candied pecan.
Credits
Description:
Photography by Chay Berger
What Cooks Are Saying
2 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion5 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
THIS RECIPE CAME OUT HEAVEN!!!
It made 24 muffins and It came out so fluffy and moist.
I grated the carrots if you use baby jars it will be more gummy. Grated carrots make it fluffy and moist.
Love it! We used carrot gerber instead of shredded carrot and came out great!!!
why is the frosting missing sugar?
It's missing confectionary sugar.
Start by adding 1/2 cup to 1 cup to see how stiff and sweet you prefer.
Amazing recipe!! Best carrot muffin recipe Ive ever made. I didnt use this frosting recipe. I did cream cheese, confectioners sugar and vanilla sugar.