Carrot Cake Muffins with Cinnamon Maple Mascarpone Frosting

Carrot Cake Muffins with Cinnamon Maple Mascarpone Frosting recipe pinit

Carrot cake originated from Europe in the Middle Ages when sugar and sweeteners were scarce, so carrots were used as a substitute for sweetness.

This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

Carrot Cake Muffins with Cinnamon Maple Mascarpone Frosting

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 10 min Total Time 55 mins
Servings: 12 Calories: 3840
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
  3. In a separate bowl, beat the eggs, oil, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fold in the grated carrots.
  6. Divide the batter evenly among lined muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  9. In a bowl, combine the mascarpone cheese, maple syrup, and powdered sugar until smooth.
  10. Spread the frosting over the cooled muffins and sprinkle with chopped walnuts.
  11. Enjoy!
Nutrition Facts

Servings 12


Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 18g28%
Total Carbohydrate 38g13%
Sugars 24g
Protein 4g8%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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