Pin a Day: Carrot Cake Muffins with Cream Cheese Frosting

After having a nasty cold for a few weeks, I was eager to get back into the kitchen.  Easter weekend, I decided to make the Carrot Cake Muffins with Cream Cheese Frosting for my coworkers.   I loved that the recipe was healthy, but that did bring some mixed reviews.  I had several people who loved them, especially the frosting.  I had a few who commented that they tasted healthy. So, I think this is a decent recipe, but it's obviously a healthy recipe.  It was pretty easy, but using my muffin tops, it only made about 10 muffins.  If I needed to share with more people, I'd definitely need to double the recipe.  


I started by mixing together my dry ingredients.  I used all purpose flour instead of whole wheat flour because that's what I had on hand.  Otherwise, I didn't do many changes to the recipe.  Next, I whisked my oil and egg together and added in applesauce, brown sugar, and vanilla.  Finally, I added in the dry ingredients and then the carrots.  I used preshredded carrots, which may have been a bit large.  In the future, I'd probably grate carrots, so they were a little bit finer.  I baked them in my muffin top pants for about 20-22 minutes.  I let them cool about an hour or two before frosting them.  To make the frosting, I combined low fat cream cheese, powdered sugar, and vanilla.  I popped them in the fridge overnight to really set the frosting.  Overall, this was a good healthy recipe, but maybe not the best I've tested.