Carrot Cake Muffin Recipe
Serves: 6 muffins or 12 cupcakes
  • For Muffins:
  • 1 box all spice cake mix
  • 1 c. shredded carrots
  • 3 eggs
  • 1 c. vegetable oil
  • 1 tbs. brown sugar
  • Sprinkles
  • Cream Cheese Frosting:
  • ¼ c. white chocolate chips
  • 2 tbs. milk
  • 8 oz. softened cream cheese
  • 1 c. whipped topping
  • 1 c. powdered sugar
  1. Preheat oven at 350ºF
  2. Wash carrots under cold water and peel using a vegetable peeler. Use the grater to thinly grate them.
  3. In a medium size bowl mix cake mix, eggs, and oil. Add shredded carrots and mix for another minute.
  4. Pour mixture into a muffin pan and bake for 25 minutes. Move the muffins to a wire cooling rack.
  5. For the frosting microwave milk and chocolate in a small bowl for about 30 seconds; stir until the chocolate is completely melted.
  6. Combine softened cream cheese and white chocolate mixture in a mixing bowl. Use electric mixer to mix until creamy. Add the whipped topping and mix some more. Add powdered sugar and mix well again until all the ingredients become one.
  7. Transfer frosting to a pastry bag. Frost the muffin starting from the outside and go in circles making your way to the top.
  8. Sprinkle with brown sugar and sprinkles.
Store them in an air tight container and refrigerate.
Recipe by The 36th AVENUE at