Carrot cake muffins and an unbelievable discovery

Print Friendly

Carrot cake muffins with molasses cream cheese icing

This has been the week of losing things, or forgetting things I suppose, which isn’t much different. Until you remember where you put your punch card or snow pants or retainer or Blue Tooth charger, all are as good as lost.

It has hit my entire family like the flu.

We have all misplaced everyday things so it has been a week of turning the house upside down in our search, and wondering things like “Do you suppose the dog ate Amelia’s retainer?

Dog

But it has also been the week of waking in the middle of the night remembering that the missing plate is at Martha’s (from the night I ran over with a slice of Linzer torte) and the punch card in in the pouch of the knapsack that got put in the basement.

Yesterday we had the greatest discovery of all… I found Amelia’s missing iPod at the end of the driveway. Lost December 21 it endured a major ice storm, a record-breaking cold snap and two torrential rain storms. We stuck it in a bag of rice for 24 hours to dry it out and voila, it works. Unbelievable.

Carrot cake muffins with molasses cream cheese icing

To celebrate I made a molasses cream cheese frosting for a yummy batch of carrot cake muffins, just to make them more of a treat.

These are light and airy muffins, with three eggs and not much butter. They’re moist but not wet like some carrot muffins can be and they’re not oily or interrupted by nuts.

Carrot cake muffins with molasses cream cheese icing

Carrot Cake muffins with molasses cream cheese icing

Muffins

Make 18 regular-sized muffins

  • 2 cups flour
  • 1 cup whole wheat pastry flour
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 cup Grandma Fancy Molasses
  • 1/2 cup butter
  • 1 cup milk
  • 1/2 cup plain yogurt
  • 3 eggs
  • 1 tsp. vanilla
  • 1 cup finely shredded carrots
  1. Preheat oven to 350° and prepare muffin pans.
  2. In a small pan melt butter, remove from heat and stir in molasses.
  3. In a medium bowl whisk together the eggs. Whisk in the milk and yogurt then add the butter-molasses mixture along with the vanilla.
  4. In a large bowl combine flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg.
  5. Carefully add the wet mixture, stirring until just combined. Stir in the grated carrots and mix until incorporated.
  6. Spoon into prepared pans and bake at 350°  F for about 20 minutes.

Let cupcakes cool before icing.

Molasses Cream cheese icing

Molasses cream cheese icing

Up until yesterday I was not a cream cheese icing fan. I had always found it cloyingly sweet I suppose in part because it’s often piled a mile high on cake. But then I discovered this approach…no icing sugar. Sure it doesn’t make as much in a batch, but the silky texture and delightful flavour mean you don’t need a lot to satisfy.

  • 1 – 250 g package of cream cheese, softened
  • 2 Tbsp. butter, softened
  • 3-4 Tbsp. Grandma Fancy Molasses
  • 1 tsp. vanilla

Beat together the butter and cream cheese until smooth. Beat in the molasses and vanilla.

Have you made any great discoveries this year?

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly email too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

Bridget signature

 

 

38 thoughts on “Carrot cake muffins and an unbelievable discovery

  1. penny says:

    can these be made with 3 cups of all purpose flour?

    1. Bridget Oland says:

      Hi Penny, Yes, using 3 cups of all-purpose flour for these muffins would work perfectly. Enjoy!

  2. penny says:

    can these be made with 3 cups of all purpose flour?

    1. Bridget Oland says:

      Hi Penny, Yes, using 3 cups of all-purpose flour for these muffins would work perfectly. Enjoy!

  3. margaret says:

    ‘Interrupted by nuts’…? Love it!
    Also love cream cheese icing, so this will be going on whatever I bake next that needs it…

    1. Bridget Oland says:

      Hi Margaret, I hope that you enjoy the icing. It tastes a little bit like molasses candy kisses and the texture is lovely.

  4. margaret says:

    ‘Interrupted by nuts’…? Love it!
    Also love cream cheese icing, so this will be going on whatever I bake next that needs it…

    1. Bridget Oland says:

      Hi Margaret, I hope that you enjoy the icing. It tastes a little bit like molasses candy kisses and the texture is lovely.

  5. Marina says:

    If I dont have use whole wheat flour can I just use all purpose flour
    Looks good
    Marina

    1. Bridget Oland says:

      Hi Marina, Yes, this recipe works just fine without the whole wheat flour. Enjoy!

  6. Marina says:

    If I dont have use whole wheat flour can I just use all purpose flour
    Looks good
    Marina

    1. Bridget Oland says:

      Hi Marina, Yes, this recipe works just fine without the whole wheat flour. Enjoy!

  7. Cynthia says:

    My only negative comment about your recipe sight is that often one cannot print your recipe without having so many unnecessary copies of other comments. it would take me six pages rather than just one or two to copy this recipe. I love your sight but this means I always end up having to write the recipe by hand….Cyntia

    1. Bridget Oland says:

      Hi Cynthia, You’re not the first to mention the printing challenges from this site so I have been looking into a different recipe printing “plug-in” that is easier to use. In the meantime, once you click on “print recipe” there is an option along the top to remove all of the images. Also, if you hover over the text of the blog post you’ll see an option to delete text, paragraph by paragraph. I hope that these steps tide you over until we can source another option.

      1. Lucy says:

        As for printing just copy & paste – either to word or your own email. Then print only the part you wanted. BTW Summys yummy going to make these – If I increase whole wheat & decrease regular flour, does baking time change?>

        1. Bridget Oland says:

          Hi Lucy, The baking time should remain the same regardless of the flour you use. Enjoy.

      2. Paula says:

        Sometimes you select/highlight what you want to print instead of printing everything…I too had the same problem with pages & pages being printed…hope this works
        By the way, this recipe sounds delicious but how can I incorporate some crushed pineapple into it without ruining the recipe 🙂

        1. Bridget Oland says:

          Hi Paula, Hmmm, I’m not sure how to incorporate crushed pineapple without making them soggy. You might have to just play with it a bit, starting with 1-2 Tbsp. of well-drained pineapple. Let me know how you do.

    2. Cathy says:

      > If its too much to print I usually copy and paste to a word perfect document then print.It works

  8. Cynthia says:

    My only negative comment about your recipe sight is that often one cannot print your recipe without having so many unnecessary copies of other comments. it would take me six pages rather than just one or two to copy this recipe. I love your sight but this means I always end up having to write the recipe by hand….Cyntia

    1. Bridget Oland says:

      Hi Cynthia, You’re not the first to mention the printing challenges from this site so I have been looking into a different recipe printing “plug-in” that is easier to use. In the meantime, once you click on “print recipe” there is an option along the top to remove all of the images. Also, if you hover over the text of the blog post you’ll see an option to delete text, paragraph by paragraph. I hope that these steps tide you over until we can source another option.

      1. Lucy says:

        As for printing just copy & paste – either to word or your own email. Then print only the part you wanted. BTW Summys yummy going to make these – If I increase whole wheat & decrease regular flour, does baking time change?>

        1. Bridget Oland says:

          Hi Lucy, The baking time should remain the same regardless of the flour you use. Enjoy.

      2. Paula says:

        Sometimes you select/highlight what you want to print instead of printing everything…I too had the same problem with pages & pages being printed…hope this works
        By the way, this recipe sounds delicious but how can I incorporate some crushed pineapple into it without ruining the recipe 🙂

        1. Bridget Oland says:

          Hi Paula, Hmmm, I’m not sure how to incorporate crushed pineapple without making them soggy. You might have to just play with it a bit, starting with 1-2 Tbsp. of well-drained pineapple. Let me know how you do.

      3. Deborah Lounsbury says:

        I just made the muffins using 1 cup of whole wheat flour but there is a hole in the center of each cupcake. What did I do wrong? We will still eat them and stuff the hole with extra delish frosting. Next time I will try the 3 cups of white flour and see if they rise better.

        Also, regarding the printing of recipes. I just copy and past the recipe into Office or an email to myself and avoid the extra pages.

        Thanks so much for your great work, Bridget and love the tip on rice and I-pods. Who knew?

        1. Hi Deborah, There are a few possible reasons for why your muffins sank in the middle…Were they undercooked? Did a tester come out clean? Was the oven pre-heated to the correct temperature? Did you spoon in the flour, instead of scoop? Were they mixed gently? Did they go in the oven as soon as the batter was mixed? Let me know if they work when you use all white flour.

    2. Cathy says:

      > If its too much to print I usually copy and paste to a word perfect document then print.It works

  9. Deedeereid@msn.com says:

    I just hi-light the parts I want and copy and paste it to an e-mail to myself..then print,it works great.

  10. Deedeereid@msn.com says:

    I just hi-light the parts I want and copy and paste it to an e-mail to myself..then print,it works great.

  11. Rose says:

    It is easy to copy the recipe into MS Word print it from there. First, right click on the picture then copy and paste to a new document. Then highlight the muffin recipe,copy and paste. Then hightlight the icing recipe, copy and paste. Only takes a minute.
    To make it it on one page, shrink the picture right align it, right click and select text wrapping — chose ‘tight’ and the print will move up. I have saved the Grandma Molasses cookbooks found in their website. Used them alot this Christmas.

  12. Rose says:

    It is easy to copy the recipe into MS Word print it from there. First, right click on the picture then copy and paste to a new document. Then highlight the muffin recipe,copy and paste. Then hightlight the icing recipe, copy and paste. Only takes a minute.
    To make it it on one page, shrink the picture right align it, right click and select text wrapping — chose ‘tight’ and the print will move up. I have saved the Grandma Molasses cookbooks found in their website. Used them alot this Christmas.

  13. cHERYL says:

    if YOU HIGHLIGHT THE PART YOU WANT TO PRINT THEN RIGHT CLICK AND COPY IT WILL ONLY PRINT THAT PART YOU WANT

  14. cHERYL says:

    if YOU HIGHLIGHT THE PART YOU WANT TO PRINT THEN RIGHT CLICK AND COPY IT WILL ONLY PRINT THAT PART YOU WANT

  15. Jeannette Taylor says:

    I just highlight the text I want, do a copy and paste to an email that I send to myself. If I don’t want the pictures I just do 2 or 3 copy/paste and add them to the email. Very easy. You can then print the email.

    1. Bridget Oland says:

      Hi Jeannette, You’ll be happy to know that our new recipe blog includes a “print recipe” button that is much easier to use!

  16. Jeannette Taylor says:

    I just highlight the text I want, do a copy and paste to an email that I send to myself. If I don’t want the pictures I just do 2 or 3 copy/paste and add them to the email. Very easy. You can then print the email.

    1. Bridget Oland says:

      Hi Jeannette, You’ll be happy to know that our new recipe blog includes a “print recipe” button that is much easier to use!

Leave a Reply

Your email address will not be published. Required fields are marked *

15045 Views