Carrot Cake Muffins

This year for Mother’s Day, try these carrot cake muffins as a fun treat for mom! They’re easy to eat and perfectly sweet, just like classic carrot cake.
Plus, a cream cheese maple glaze brings a little extra moisture and deliciousness to the muffins.
Ingredients
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Time
45 m
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12 servings
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Cals
cals
- ½ cup Kerrygold Pure Irish Butter, melted
- ½ cup Wholesome Organic Cane Sugar
- ⅓ cup Field Day Organic Maple Syrup
- 2 eggs
- 1 tsp Simply Organic Vanilla Extract
- 2 cups Bob’s Red Mill All Purpose Flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground ginger
- Pinch nutmeg
- 1 ½ cup shredded carrots
- 4 oz Organic Valley Cream Cheese, softened
- 2 tbsp Field Day Organic Maple Syrup, or to desired sweetness.
- 2 tbsp milk of choice
Directions
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Preheat the Oven
Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin for a dozen with cupcake liners. -
Mix the wet Ingredients
In a large bowl, whisk together the melted butter, cane sugar, and maple syrup until well combined. Add the eggs and vanilla extract and whisk again to combine. -
Mix the Dry Ingredients
Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and mix well to combine. Fold in the shredded carrots. -
Bake the Muffins
Scoop the batter into the muffin tin, filling each cup about ⅔ way full. Transfer to the oven and bake in the preheated oven for about 20 mins or until a toothpick inserted into the center of the muffins comes out clean. -
Make the Glaze
While the muffins are baking, whisk together the ingredients for the glaze until well combined and the consistency is thin enough to drizzle. -
Drizzle the Muffins with the Glaze
Let the muffins cool for about 15 minutes before serving with a drizzle of the cream cheese glaze on top.