Mini Carrot Cake Muffins
Serves 12
20 mins prep
20 mins cook
40 mins total
These mini carrot cake muffins are perfect for spring and can easily be made dairy-free. With simple ingredients, they taste incredible and are a hit with the whole family!
0 servings
1: Preheat oven to 350°F. 2: Peel & shred the carrots. 3: In a large bowl, combine all ingredients. 4: Divide batter into a very well greased mini muffin tin. 5: Bake for 18-20 minutes. 6: Let cool. 7: Whisk together icing ingredients & chop walnuts (optional). 8: Top muffins with icing and crumbled walnuts.