Carrot Cake Muffins with Cream Cheese Frosting

Oops -- Two days ago, we completed our 100th post and we didn't even notice or bake ourselves something to celebrate! We originally planned to do a cake for the occasion, and though we forgot, we did coincidentally make some amazing carrot cake muffins, complete with a delectable cream cheese frosting.

As we've become something of muffin experts over the past few months (at the very least, we're obsessed and deluded amateurs), we can officially write that these are the best muffins in existence. Perhaps this is because we followed our recipe perfectly, but we'd like to think that our ever-improving baking skills had something to do with it, too. The frosting, after all, was our own. Adding apple to the batter along with coconut and carrots ensures an unbelievably moist and soft texture. They are perfect without frosting, but if added, they become sublime.

The recipe is from the Joy of Baking, and since it's so good that even people who are too lazy to click a link deserve to try it, I'm re-writing the instructions below. Happy 101st post anniversary to us! Please, celebrate with a muffin.

1/2 cup pecans or walnuts, toasted and coarsely shopped
2 cups raw carrot, grated
1 large apple, peeled and grated
2 cups all-purpose flour
1 1/4 cups granulated sugar
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup coconut
3 eggs
3/4 cup canola oil
1 1/2 tsp vanilla extract
8 oz. cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract
1/4 cup crushed walnuts (for topping)


Preheat oven to 350. Line 18 muffin cups with paper liners. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt and cinnamon. Stir in nuts and coconuts, and set aside. In a separate bowl, whisk together eggs, oil and vanilla. Fold wet ingredients, apples and carrots into the flour mixture. Stir until just moistened. Spoon batter into muffin cups and bake 20-25 minutes, until inserted toothpick comes out clean. Let cool. Meanwhile, make the frosting by combining the butter, sugar, cream cheese and vanilla in a bowl, and mixing them together (preferably with a mixer) until smooth. Once the cupcakes are cool, frost and sprinkle the crushed walnuts on top. Serve, or if not serving immediately, refrigerate.