Go Back
Print

Large Single Serve Carrot Muffin with Cream Cheese Frosting

Spicy and super moist single serve carrot muffin with a delicious cream cheese topping.

Course Dessert
Cuisine American
Keyword bite sized desserts, carrot, carrot cake, carrot cake muffin, carrot cheese cake, cream cheese frosting, single serve carrot cake muffin
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings 1 Person

Ingredients

  • 4 tbsp Butter, melted
  • 2 tbsp Light Brown Sugar
  • 1 tbsp Sugar, granulated
  • 1 large Egg
  • 1 /2 tsp Vanilla Extract
  • 4 tbsp Carrots, grated or shredded
  • 4 heaping tbsp All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 oz Cream Cheese, softened
  • 2 tbsp Powdered Sugar more if needed to thicken
  • Splash Vanilla Extract
  • 1/2 tsp Cinnamon

Instructions

  1. Preheat oven to 350 degrees.

For the cake muffin

  1. In a bowl, whisk to combine the flour, baking powder, salt and cinnamon together.

  2. In another bowl, mix and stir together the butter and sugar.

  3. Then add in the whisked egg and vanilla.

  4. Add the flour to the wet ingredients, and carefully mix by hand, until the batter is smooth and well combined. At this point, stir in the carrots.

  5. Pour batter into a buttered dish and bake the muffin for 20 to 25 minutes or until a toothpick comes out clean or with minimal crumbs.

  6. Allow the cake to cool for at leave 20 minutes before frosting.

For the cream cheese frosting

  1. Mix the cream cheese, powdered sugar and vanilla together.

  2. Frost the cool carrot muffin and next simply enjoy.