Carrot Muffins with Vanilla Icing

By karenstl

Ingredients

• Ingredients:
• 1 1/2 cups flour
• 1/2 tsp. cinnamon
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3 eggs
• 1 1/4 cups sugar
• 1/4 cup vegetable oil
• 1/2 tsp. vanilla
• 1/2 lb. carrots, cooked
• ICING:
• 4 tbs. butter
• 2 cups confectioners’ sugar
• 2 tbs. cream
• Pinch of salt

Details

Servings 1
Adapted from livingthegourmet.blogspot.com

Preparation

Step 1

Preheat Oven 350 degrees:

Place carrots in food processor and process until smooth.

Add the sugar and eggs to the food processor and process until well combined.

Add the vegetable oil and process once more.

Combine the flour, cinnamon, baking soda, baking powder and salt and slowly add to the food processor.

Prepare muffin tins and fill ¾ of the way with the batter.

Bake 20-25 minutes or until the toothpick test comes out clean.

Let the muffins cool before frosting or frost as you serve them.

ICING:
Combine in a food processor all of the above ingredients; process until smooth and creamy; but not runny. You control the consistency with the amount of cream you add so only add a little at a time.

The recipe makes one cup of icing.