Sunday, November 7, 2010

Carrot Cake Muffins with Ginger Cream Cheese Frosting

we have a TON of carrots in our CSA lately. Now, I love me some carrot soup, but I decided to do something a little different and make some muffins. I had recently watched the Alton Brown ep about muffins, and was reminded of the importance of not overmixing. This recipe is adapted from Joy Of Baking. Their recipe uses coconut, and does not have dates, nutmeg or cinnamon.


1/2 cup pecans or walnuts, toasted and coarsely chopped

2 cups grated raw carrot (about 2-3 peeled carrots)

1 large apple, peeled and grated

2 cups all-purpose flour

1/2 cup granulated white sugar

3/4 cup brown sugar

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 cup chopped dates

3 large eggs

3/4 cup safflower, corn, or canola oil

1 teaspoon pure vanilla extract

Frosting Ingredients

1 pkg cream cheese

1 stick butter softened

6-10 tbsp powdered sugar

1 pinch salt

1 tsp grated ginger

1 tsp vanilla

Comine dry ingredients (including dates and nuts). In another bowl combine wet ingredients (including apple and carrot). Pour wet ingredients into dry and mix just until everything is moist (over mixing=dense muffins). Bake at 350 for 20-24 min

For frosting, cream butter and sugar. Add vanilla and ginger, and then add cream cheese.

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