(Original Blog Recipe – Contains Gluten, Eggs & Dairy)
Decadent Carrot Muffins with Cream Cheese Frosting is one of my blogs original recipes. It contains gluten, eggs, and dairy. I have kept it here, as I have all of the original recipes, for those of you who love it and would like to keep the recipe the same! Please stay tuned and follow me as I will have the gluten, egg and dairy alternative options coming soon!
To me, there is nothing more comforting on a rainy day than these decadent carrot muffins with a cup of steaming hot coffee. The best part about baking muffins is not only do they taste amazing, but they will make your entire home smell delicious and cozy and warm!
Ingredients in Decadent Carrot Muffins with Cream Cheese Frosting
Of course, the main ingredient in these muffins are carrots. I try to always use organic since carrots are root vegetables. I just had to take a photo of the beautiful carrots I brought home specifically for these muffins.
Another key ingredient to these carrot muffins is Chia Seeds. They add some crunch and offer many health benefits so why not! Chia Seeds are full of protein, fibre, antioxidants and omega-3 fatty acids. They sound to good to be true, I know!
Muffin & Frosting Ingredients
Cinnamon, Ground Cloves, Ground Ginger, Salt
I like to use fresh organic Carrots from the Farmers Market which are available for most of the yeaar.
- Chia Seeds
I use Prana Chia Seeds.
Butter: I use Savor grass fed butter for it’s incredible flavour and health benefits.
Butter Milk: You can buy butter milk but I prefer to make my own by adding fresh lemon juice to whole milk. For this recipe, 1/2 cup Buttermilk = 1.5 tsp of fresh lemon juice + enough whole milk to reach 1/2 cup.
Coffee Cream: 10% cream helps give this muffin its richness.
Cream Cheese: Check your ingredients as many brands are full of additives!
Granulated or Cane Sugar, Icing Sugar (contains corn. To make this corn free, use corn free icing sugar made from tapioca starch).
I always use free range eggs. Egg free version coming soon!
This recipe uses All Purpose Flour. Gluten Free version coming soon!
- Baking Soda & Powder
Did you know that most baking Powder is made with corn and contains aluminum? You can find Corn Free Baking Powder free from aluminum in the natural section of most grocery stores and at Blush Lane in Calgary.
In my opinion, carrot muffins are simply not complete without cream cheese frosting! This recipe for cream cheese frosting is pretty simple and not too sweet. It only uses half a cup of icing sugar, so if you have more of sweet tooth you can add a bit more.
When I make these, they don’t even last a full 24 hours in our house, so I hope you love the recipe as much as my family does. If you do, please leave a comment below as I would love to hear from you!
When I make these, they don’t even last a full 24 hours in our house, so I hope you love the recipe as much as my family does. If you do, please leave a comment below and rate the recipe as I would love to hear from you!
Thank you for visiting Turmeric Me Crazy!
- 1/2 cup Sugar
- 1/2 cup Butter Room Temperature
- 2 Large Eggs
- 2 Large Carrots Finely Grated.
- 1/2 cup Butter Milk
- 1.5 cups All Purpose Flour
- 1 tbsp Chia Seed
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Ginger
- 1/2 cup Cream Cheese
- 1/2 cup Icing Sugar
- 1 tsp Coffee Cream 10%
- 1 tbsp Butter
- Preheat the oven to 375 degrees F.
- Using an electric mixer beat together the sugar, eggs and butter.
- Mix in the grated carrot and buttermilk.
- In a separate bowl, sift together the dry ingredients and slowly mix into the batter.
- Spoon batter evenly into muffin cups (grease the muffin tray first if you are not using paper liners).
- Bake for 22 minutes or until a toothpick inserted in the center comes out clean.
- Using electric mixer, beat together the cream cheese, icing sugar, butter, and cream until well blended.
- Once the muffins have cooled, pipe or smooth icing over the muffins.