Description

Enjoy a wonderful carrot cake, but put the creamy and delicious frosting as a surpirse on the inside. This will help keep the muffin extra moist on the inside and will make it even more fabulous!

Ingredients

• Cake:
• 1 c. granulated sugar
• ⅔ c. vegetable oil
• 2 large eggs, room temperature
• 1 t. vanilla extract
• ½ lb. grated carrots, about 1½–2 cups
• ¾ t. salt
• 1¼ t. cinnamon
• 1¼ c. all-purpose flour
• 1 t. baking soda
• Filling:
• 8 oz. package cream cheese, room temperature
• ¼ c. granulated sugar
• 1 t. pure vanilla extract
• pinch of salt

Steps

1. Preheat oven to 375 degrees. Line a muffin tin with paper liners.
2. Grate the carrots or pulse them in a food processor until they are very finely chopped, set aside.
3. In a large mixing bowl, whisk sugar, vegetable oil, eggs and vanilla together until completely blended, then stir in carrots, salt and cinnamon. Sift flour and baking soda on top of the wet ingredients, gently fold until completely blended. Set aside.