Frosted Carrot Mini Muffins Recipe

2.5 1 2
Frosted Carrot Mini Muffins Recipe
Frosted Carrot Mini Muffins Recipe photo by Taste of Home
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Frosted Carrot Mini Muffins Recipe

Read Reviews
2.5 1 2
Publisher Photo
These delicate muffins, developed by the Country Woman home economists, feature the sweet goodness of carrots and coconut topped with rich, citrusy frosting. Young and old alike will love them and definitely ask for seconds...and thirds.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 6 tablespoons sugar
  • 1 egg
  • 1/2 cup mashed cooked carrots
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons sweetened shredded coconut, chopped
  • FROSTING:
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon orange juice
  • 1 to 2 teaspoons milk

Directions

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the egg, carrots and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture just until combined. Stir in coconut.
Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 12-14 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, cream the butter, confectioners' sugar, orange peel and juice until light and fluffy; add enough milk to achieve desired consistency. Frost muffins. Yield: 2-1/2 dozen.
Originally published as Frosted Carrot Mini Muffins in Country Woman Christmas Annual 2006, p33

Nutritional Facts

2 each: 170 calories, 9g fat (4g saturated fat), 26mg cholesterol, 126mg sodium, 21g carbohydrate (14g sugars, 0 fiber), 1g protein.

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 6 tablespoons sugar
  • 1 egg
  • 1/2 cup mashed cooked carrots
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons sweetened shredded coconut, chopped
  • FROSTING:
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon orange juice
  • 1 to 2 teaspoons milk
  1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the egg, carrots and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture just until combined. Stir in coconut.
  2. Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 12-14 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a small bowl, cream the butter, confectioners' sugar, orange peel and juice until light and fluffy; add enough milk to achieve desired consistency. Frost muffins. Yield: 2-1/2 dozen.
Originally published as Frosted Carrot Mini Muffins in Country Woman Christmas Annual 2006, p33

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free4rebel User ID: 4984110 106839
Reviewed Apr. 19, 2010

"convenience is paramount"

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