Carrot Cake Muffins

Lauren was baking in the kitchen this particular morning. She decided to frost some of the muffins with cream-cheese frosting and do the rest with the glaze.

CARROT CAKE MUFFINS
4-1/2 c. all-purpose flour
2 Tbsp. baking powder
4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. allspice
1/2 tsp. salt
2 c. brown sugar
2 c. white sugar
2 c. flaked coconut
4 eggs
1 c. oil
1 c. buttermilk (or 1 c. milk w/ 1 Tbsp. white vinegar)
3 c. carrots, grated
1 (15 oz.) can crushed pineapple
2 Tbsp. vanilla extract
1/2 c. raisins
1/2 c. walnuts, chopped

CINNAMON GLAZE
2 c. powdered sugar
4 Tbsp. milk
2 tsp. cinnamon

INSTRUCTIONS

• Preheat oven to 375 degrees.
  
• In a large bowl, mix together flour, baking powder, cinnamon, nutmeg, allspice and salt.
• In a separate bowl, combine eggs, oil, buttermilk, carrots, pineapple and vanilla.
• Make a well in the middle of the flour and add the moist liquid mixture.  Mix well, until batter is well moistened.  Fill muffin cups 3/4 full.
• Bake at 375 degrees for 20 to 25 minutes. 
• Makes 36-38 muffins

CINNAMON GLAZE

• Mix ingredients together and drizzle glaze over cooled muffins.

Lauren is the "Cupcake Queen" in our house. She'll frost anything she can get her hands on.

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Carrot Muffins

Cast Iron Chef - Jaymin

Cast Iron Chef - Romen

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Cooking w/ Baby Bears