Carrot cake muffins

January 26, 2025 9:29 PM

Every once in a while I get an urge to make some carrot cake muffins. It's usually when I have some cream cheese in my fridge, and I'm craving something sweet. And it's one of the only things that I make that uses ground ginger, and I'm still trying to go through my container of ginger that expired in 2017.

My go-to recipe is Budget Bytes' Carrot Cake (for two), except I usually double it (because I'm not going to use a partial egg). This time however, I quadrupled the recipe (two eggs!).

I honestly was only planning on making four muffins, but I realized that I had a really big carrot in my fridge, and I also didn't want to be left with a partial carrot.

What I didn't quadruple was the frosting though. I made that exactly as the original recipe stated. And I still had enough frosting for ten muffins! (I intentionally left two unfrosted because my boyfriend prefers it that way) People must really like to dump lots of frosting on their cakes. I actually really do like cream cheese frosting, but I only need a tiny fraction of what the recipes calls for.

I suppose that when you actually follow the recipe as written and only make enough for two servings, it's a pretty easy recipe. But I found this to be a lot of work on my hands. So much grating and mixing and holding the bowl up to pour the batter into each of the muffin tins. There's probably a better technique than what I did. Maybe I should try using a spoon.

But I think it was all worth it. These muffins are delicious. And now I have a nice snack for every single day of the week.

Well...we'll see if they last all week!