Phenomenal Phoods

Carrot Muffins

Ingredients:

For the carrot muffins

• 4 eggs
• 2 cups sugar
• 3/4 cup oil
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 4 liquid cup measures packed full of shredded carrots
• 2 cups white whole wheat flour*

For the frosting*

• 4 ounces cream cheese, softened to room temperature
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla
• 2 1/2 cups powdered sugar

Instructions:

1. Preheat oven to 375 degrees F and line 2 muffin trays with paper liners.
2. Whisk together the eggs, sugar, and oil.
3. Stir in the shredded carrots.
4. Add the dry ingredients and stir just until combined.
5. Fill muffin cups lined with papers 3/4 full.
6. Bake at 375 degrees F. for 15-20 minutes or until a toothpick comes out with just a few crumbs clinging to it.
7. While the muffins are cooling, make the frosting. Beat the softened cream cheese and butter for 2-3 minutes until smooth and fluffy.
8. Add the remaining ingredients and beat until smooth and no lumps remain, about 2 minutes.
9. Pipe or spread frosting on top of cooled muffins.