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Discover a delicious and egg-free way to enjoy classic carrot cake with these sweet carrot cake muffins topped with creamy cream cheese frosting. Perfect for breakfast, snacks, or dessert, these muffins are both tasty and suitable for those with egg allergies or dietary restrictions.
Ingredients Needed
- 1 1/2 cups grated carrots
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/2 cup applesauce (as an egg substitute)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Preparation Steps
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. In a large bowl, combine the grated carrots, vegetable oil, sugar, applesauce, and vanilla extract. Mix well until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool completely before frosting.
Making the Cream Cheese Frosting
In a mixing bowl, beat 8 ounces of softened cream cheese and 1/4 cup of unsalted butter until creamy. Add 1 cup of powdered sugar gradually, beating until smooth. For added flavor, mix in a teaspoon of vanilla extract. Chill the frosting for 15 minutes before applying.
Assembling the Muffins
Once the muffins are cooled, spread or pipe the cream cheese frosting on top of each muffin. Decorate with a sprinkle of shredded coconut or chopped nuts if desired. Serve immediately or store in an airtight container in the refrigerator.
Enjoy these sweet, moist, and egg-free carrot cake muffins as a delightful treat for any occasion!