carrot muffins. with frosting. cream cheese frosting.

we have a whole lot of carrots from the farm share.  a whole lot.  like 8 poundsish right now.  We would have more carrots, but last night I made lentil soup with quadruple the normal amount of carrots.  and today I made carrot muffins.  the frosting makes them like dessert.

the recipe was an all-recipes situation.  Check out the original here.  

first I preheated the oven  to 350 degrees and I buttered the bottoms, only, of the muffin tins.

next time I would use muffin cup liners because it was a little hard (but not too hard) to get the muffins out of the tins.

then I mixed together:

1 1/3 cups flour

1 1/2 tsp cinnamon

1 1/2 tsp baking soda

1 1/4 tsp baking powder

1 1/2 tsp salt

then I whisked briskly 3 eggs and 1 cup of sugar, then I added 3/4 cup of vegetable oil and 1 tsp vanilla extract.

then I added in the 2 cups of finely grated carrots that I had grated earlier.  I washed the carrots and then grated them.  I thought that maybe I should have peeled the carrots and I was worried that the muffins would be bitter - but they were not!

finally, I folded in the dry ingredients, then I ladled the mix into the muffin tins and baked it for 18 minutes.

while they were baking I put two tablespoons of butter and two ounces of cream cheese in the microwave for about 20 seconds.  then I popped them into a bowl with 1 1/2 cups of confectioners sugar and 1 tsp of vanilla extract.  then I beat it with a wooden spoon - and it was frosting!

when the muffins came out, I used a knife to help them out and once they had cooled on the rack for a bit, I used a knife to spread frosting on them.  and then I got to eat them, and share them!