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