Quick and Easy Carrot Cake Muffins

A classic spring dessert is the traditional carrot cake. In these quick and easy carrot cake muffins they bring the classic flavor into a easy handheld breakfast that is perfect for any morning.  The muffins come out super moist and packed with carrots, pecans and spice flavor. Then topped with a hefty layer of cream cheese frosting makes them a great treat through the day, especially for breakfast. The muffins can be frozen without the frosting wrapped individually or in freezer storage bags.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.

In a separate large bowl, whisk together melted butter, brown sugar, egg, yogurt and vanilla. Stir in carrots and pecans.

Stir in flour mixture until just combined.

Line a 12-cup muffin tin with paper liners or grease well. Divide batter among muffin tins. Bake at 375F degrees for 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean, rotating pan halfway through. Let cool in the pan for 5 minutes, then remove to the cooling rack.

Once the muffins have cooled completely, start making the cream cheese frosting. In a bowl beat together the butter and cream cheese until light and fluffy.

 Slowly add the powder sugar until the all is combined. Beat until thickens and smooth. Add the vanilla extract and mix until well incorporated.

Portion the cream cheese frosting equally over all of the muffins. Top with additional chopped pecans. Serve

Quick and Easy Carrot Cake Muffins

45 mins Serves 12 Ingredients: carrots, flour, pecans, egg, brown sugar