Carrot cake muffins

Improvising while cooking is a good thing.  Sometimes it works, sometimes, well,  not so much.  Laziness can lead to success, like I’m missing an ingredient and say, “What do I do now? “ So we come to this recipe .  I was out of white sugar, so I had to decide between going to the store  or using brown sugar.  Brown sugar won out, and the taste testers agreed with the choice.  I hope you like it too.  
Dry ingredients:
1 cup flour 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1 teaspoon cinnamon 
1/4 teaspoon salt
Wet ingredients:
1 cup brown sugar
3/4 cup canola oil
1 teaspoon vanilla 
2 eggs, beaten
1 1/2 cups grated carrots
1/2 cup raisins 
1 teaspoon brandy or rum plus 1/4 cup hot water 
1/2 cup walnuts, chopped fine 
Preheat oven to 350.
Combine brandy, hot water, and raisins; let sit for 20 minutes.
Combine flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, combine brown sugar, oil, vanilla, and beaten eggs.
Add dry ingredients into wet ingredients in three parts and mix until combined.
Add carrots, raisins (including any residual liquid), and walnuts until combined.
Spray the muffin tins with cooking spray. 
Fill muffins pans 3/4 full.
Bake for 18-22 minutes until a tooth pick comes out clean.  
4 ounces butter, softened 
4 ounces cream cheese 
2 cups powdered sugar 
1/2 teaspoon vanilla
1/4 teaspoon salt
Mix cream cheese and butter for 3 minutes. 
Add vanilla and mix.
Add powdered sugar and salt in 1/2 cup increments or make sure you are not wearing black.  
Mix until smooth.  
Frost muffins or just eat frosting with a spoon.

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