Kristy Cook
Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar (adjust to taste)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
1/2 cup shredded coconut (optional)
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Pineapple chunks for garnish
Directions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat the eggs, oil, and vanilla extract until smooth.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut.
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Frost the cooled muffins with the cream cheese frosting.
Garnish with pineapple chunks.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 12 muffins
