Cream Cheese Carrot Muffins

Last week our sweet neighbor sent us home with a bunch of delicious carrots from her garden. This was the perfect opportunity to bake something carroty...which I had never done before. These muffins are delicious, especially if you like carrot cake. 

1. Preheat oven to 350

2. Line a 12 muffin tray with parchment muffin cups

2. Mix dry ingredients together

3. Mix wet ingredients together (in a separate bowl)

4. Combine mixtures, but do not over-mix

5. Scoop batter into muffin cups

6. Bake for about 15 minutes (depending on oven)

7. Once cooled, frost

1 1/2 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1 1/4 tsp. cinnamon
pinch of nutmeg, clove, or pumpkin pie spice (or all of them if like spice)

2 eggs, slightly beaten
2 1/2 c. shredded carrots
3/4 c. packed light brown sugar
1/4 c. sugar
1 stick butter
1 tsp. vanilla

While the muffins were baking I realized we didn't have powdered sugar to make the frosting. I substituted with brown sugar, which came out delicious.

Cream Cheese Brown Sugar Frosting

Soften butter and cream cheese, combine together until smooth.

• 1 Package Cream Cheese (8 Ounces)

• 5 tbsp. butter

• 3/4 cup brown sugar

• 1/2 tsp. vanilla