Carrot Ginger Muffins

Carrot Ginger Muffins

Carrot Ginger Muffins
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 t baking soda
  • 2 eggs, beaten
  • 1 1/2 cups shredded carrot
  • 1/3 cup vegetable oil
  • 1 1/2 cups powdered sugar
  • 1/2  cup whipped cream cheese
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon ginger
  • 1/4 cup chopped pecans
Preheat oven to 350 degrees.  In a medium sized mixing bowl stir together the flour, sugar,  baking powder, ginger, salt and baking soda; set aside.  In a small bowl, whisk the eggs with a fork; add the carrot and oil.  Stir the wet ingredients into the dry ingredients until well blended.  Use a scoop to place batter into 12 cupcake papers in a cupcake pan.  Bake 15-18 minutes or until done.  To make the frosting beat the powdered sugar, cream cheese, vanilla and ginger together in a small bowl.  Place pecans on top.  Makes 12 muffins.
Olivia and Ashley ate them for breakfast today.
We considered eating them muffin style without frosting, but we came to our senses soon.  Frosting makes everything taste better. Don’t you agree?
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