Carrot Cake Muffins W/ Cream Cheese Frosting

🧡 From My Chaos to Yours

Whether you’re baking these during naptime or bribing your toddler with “cupcake muffins,” know this: you’re doing great. 

And hey, if one accidentally gets topped with cream cheese frosting and falls in your mouth, no one cares I ate like 5.

And about that cream cheese frosting though…

Yes, I added the cream cheese before it softened. Yes, I used regular granulated sugar instead of powdered. Yes, I overmixed it into a runny mess. Was it still delicious? Absolutely. Will I do it the same way again? Maybe, Maybe not. Should you? That’s between you and your mixer.

🧁 What You’ll Need:

• 4 finely shredded medium carrots  🥕                                        (I like to put the carrots in the juicer and make a sweet carrot juice 🧃(coming soon) and a nice enjoyable carrot cake🍰) 
• 1/2 can of crushed pineapples.🍍                                                 (I used about 5 rings and half the can of juice and put it in my magic bullet for like 30 secs so I can eat the rest of them or you can use the other half for a pineapple upside down cake if you have time or feeling extra baked 😉)
• 1/3 cup extra virgin olive oil (or sunflower oil) 
• 2 large eggs 🥚 
• 1/2 cup white sugar 
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1 1/2 tsp cinnamon 
• 1/2 tsp nutmeg
• 1 1/2 cups flour
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder

🥣 How to Make Them (While Your Coffee Gets Cold Again):

1. Preheat oven to 350°F (175°C). Line a muffin tin or grease lightly (I used butter).
2. Mix wet ingredients:
   
• In a large bowl, whisk together the eggs, olive oil, and white and brown sugar
• Stir in vanilla, pulsed pineapple, and shredded carrots.
3. Mix dry ingredients:
   
• In a separate bowl, whisk together flour, salt, cinnamon, nutmeg, baking soda, and baking powder.
4. Combine:
   
• Fold dry ingredients into the wet until just mixed.
5. Bake:
   
• Scoop into muffin tin (3/4 full). Bake for 18–22 minutes, or until a toothpick comes out clean.
6. Cool & serve:
   
• Let cool in pan for 5 minutes, then transfer to a rack.

🧁 Cream Cheese Frosting (Granulated Sugar Version)

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup white sugar
• 1 cup brown sugar (preferably light brown)
• 1–2 tsp vanilla extract
• Pinch of salt

Option 1: Quick & Rustic (No Cooking)

You’ll get a spreadable frosting with a slight sugar crunch—great if you’re into that texture and don’t care about it being perfectly smooth.

1. Beat softened cream cheese and butter until smooth and creamy.
2. Add the sugars gradually, beating well after each addition.
3. Add vanilla and salt. Beat until fluffy(ish).
4. Let it sit for 10–15 minutes before using. The sugar will soften slightly.

💡Great for: muffins, toast, or if you’re embracing that rustic life.

Option 2: Smooth & Melted (Cooked Sugar Method)

This method dissolves the sugar for a smoother, glossier finish.

1. In a saucepan, combine white and brown sugar with 2 tablespoons of milk or water.
2. Heat over medium-low until the sugars dissolve completely and the mixture is syrupy. Let it cool to room temperature (not warm!).
3. Beat cream cheese and butter until fluffy.
4. Slowly pour in the cooled sugar syrup while mixing.
5. Add vanilla and a pinch of salt. Beat until smooth.

💡Great for: cakes, cupcakes, or piping (once chilled).