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Easter Carrot Cake Muffin

Carrot Cake Muffins

Sophia Inza
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Prep Time 20 minutes
Cook Time 20 minutes

Ingredients
  

Cake:

  • 1.5 cups all purpose flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 2/3 cup oil
  • 2 eggs
  • 1 cup carrots grated (usually 2-3 carrots)
  • 1/2 cup crushed pineapple with juice
  • 1 tsp. vanilla
  •  

Frosting:

  • 1 8oz cream cheese
  • powdered sugar to taste
  • 1 tsp. vanilla
  • 1 bag Cadbury Eggs

Instructions
 

  • Preheat oven to 350 degrees. Line muffin tin with liners.
  • Combine all of the ingredients for the muffins. Pour into muffin tin liners.
  • Bake for 14-16 minutes or until a toothpick inserted comes out clean.
  • While the muffins are baking, beat the softened cream cheese and vanilla. Start adding powdered sugar until it's your desired sweetness. I usually like about a cup, but there is no right or wrong amount. Whatever tastes good to you :)
  • Remove muffins from oven and let them fully cool on a cooling rack. Once cool, frost and top with Cadbury Eggs (or if it's not Easter, M&M's or graham cracker crumbs will do!).

Notes

For a bundt cake: grease pan and then bake for 50 minutes to 1 hour or until toothpick inserted comes out clean. Let it fully cool before frosting. Decorate with Cadbury Eggs or graham cracker crumbs.
To Frost: feel free to lather the frosting, or if you want them to look fancier, pour frosting into a Ziploc and cut the tip off. Then pipe one nice dollop on each. It really is much easier than it looks!