Carrot Muffins

I wasn't really up for baking or eating anything sweet lately, since I had a bad flu. But I also didn't want to abandon my blog for too long, that's why I have an older recipe for you today. I made those carrot muffins this summer. They were featured on the faboulous blog Design Sponge, and are absolutely delicous.

I was in Germany at that time, and my Mom had never eaten carrot cakes before. I was looking for a recipe and remembered that I bookmarked this one earlier. We really liked them, they are perfectly moist and not too sweet.

I think I should make them again soon, since they are also perfect for the fall.

Carrot Cupcakes with Maple Cream Cheese Frosting

adapted from Design Sponge by Julie Dutton

makes 12 cupcakes

¼ cup brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 large eggs
½ teaspoon vanilla extract
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup plain flour
1 teaspoon cinnamon
½ teaspoon nutmeg
1 ½ cups finely grated carrots
¼ cup pecans, chopped

4 ½ ounces cream cheese, room temperature
2 tablespoons unsalted butter, softened
2 cups confectioner’s sugar, sifted
¼ cup maple syrup
12 pecan halves

Preheat the oven to 350 degrees Fahrenheit (180° Celsius). Line a 12 cup muffin pan with paper liners.

In a large bowl, whisk together the sugars and oil until they are combined. Add the two eggs one at a time and mix until combined. Add the vanilla extract.

Sift all the dry ingredients into the bowl and mix. Add the grated carrots and pecans.

Divide the batter between the cupcake holders and bake for around 15 minutes or until springy to touch. Allow to cool.

For the frosting, mix cream cheese, butter, confectioner’s sugar and maple syrup until creamy. Spoon the icing onto the cupcakes and place the pecan halves on top.

Enjoy and Guten Appetit!

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