Carrot Cake Muffins with Cashew Icing

Enjoy these tasty carrot cake muffins topped with creamy cashew icing. Each muffin is moist and softly spiced, enriched with carrots and walnuts for added texture. The cashew icing adds a smooth and rich finish. These muffins make a delightful choice for breakfast, a snack, or dessert, bringing a touch of sweetness to any part of your day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup brown sugar, packed
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1/2 cup unsweetened applesauce

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix together the brown sugar, oil, eggs, and vanilla extract until well combined.
4. Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Gently stir in the grated carrots, walnuts, raisins, and applesauce.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
9. Once the muffins are completely cool, spread the cashew icing evenly over the tops.

Keywords: Baked Goods, American, Walnut, Raisin, Applesauce

Spice Rack: Cinnamon, Nutmeg

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