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Quick and Easy Carrot Cake Muffins

3/14/2020

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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.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
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In a separate large bowl, whisk together melted butter, brown sugar, egg, yogurt and vanilla. Stir in carrots and pecans.
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Stir in flour mixture until just combined.
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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.
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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.
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 Slowly add the powder sugar until the all is combined. Beat until thickens and smooth. Add the vanilla extract and mix until well incorporated.
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Portion the cream cheese frosting equally over all of the muffins. Top with additional chopped pecans. Serve
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Quick and Easy Carrot Cake Muffins

45 mins Serves 12 Ingredients: carrots, flour, pecans, egg, brown sugar
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    Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!

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