Carrot Muffins with Cream Cheese Ginger Icing Recipe
Mother's Day Recipes and Menus

 

 

Carrot Muffins with Cream Cheese Ginger Icing

Do not over-fill the muffin cups.

For the cake:
1/2 cup raisins
2 tbsp grand marnier, triple sec, or other orange liqueur
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 tsp ground cardamom
3/4 cup vegetable oil
1 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 tsp maple extract
1/2 tsp coconut extract
1 3/4 cups finely shredded carrots (about 4)
1/3 cup walnuts, chopped fine, toasted lightly, and cooled
1/2 cup raisins

For the icing:
one 8-oz package cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 cups powdered sugar
2 tsp finely grated peeled fresh ginger
1 tsp ground ginger
1/4 cup very finely chopped crystallized ginger

For the topping:
1/4 cup finely chopped crystallized ginger
1/2 cup finely chopped toasted walnuts

To make the cake:

In a heat-proof bowl or measuring cup, put raisins. Pour liqueur over it, then pour enough hot (not boiling) water to barely cover the raisins. Let soak while you prepare batter.

Preheat oven to 350°F. Line twelve 1/2-cup muffin tins with paper liners.

In a bowl whisk oil, sugar, eggs, and extracts. Whisk in cinnamon, nutmeg, cardamom, salt and baking soda. Then, with a wooden spoon gently mix in flour until just combined.

Drain the raisins into a strainer. Shake as much liquid out.

To the batter, add carrots, walnuts, and drained raisins. Do not overmix. Fill muffin tins two thirds full with batter (you will have extra batter to make 3-4 more cupcakes) and bake in the middle of oven until a tester comes out clean, about 20-24 minutes, until golden and the top has firmed.

Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

To make the icing:

Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and beat until fluffy and smooth. Mix in the gingers. (Can be made 1 day ahead. Cover with plastic wrap and chill. Bring to room temperature, then beat until fluffy before using.)

To assemble:

Remove cupcake liners. Using a serrated knife, gently slice the muffins in half heightwise. It won’t be perfect, because of the nuts. Make sure that you know which muffin bottom goes with which top…! Using an offset spatula, a butter knife, or a non-serrated normal knife, spread 1 tbsp of icing onto the cut part of the bottom half. Replace the top. Frost the top. Sprinkle icing with Topping crystallized ginger & toasted walnuts. If you want a pretty presentation & ease of eating, place the finished muffins into paper liners.

     

Recipe from Razzle Dazzle Recipes
http://www.razzledazzlerecipes.com
All graphics by Debbie