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.

The New Austonian