Carrot Cake Mini Muffins | Happy and Full

Happy and Full

Name: Carrot Cake Mini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: Carrot; Egg Salad; Smart Balance Light Made with Extra Virgin Olive Oil Buttery Spread; Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk; BOOST Very Vanilla; Bob's Red Mill Dark Rye Flour, Organic; SIGNATURE SELECTS Baking Powder, Double Acting; El Guapo® Whole Cinnamon (Canela Entera); McCormick Gourmet™ Organic Whole Nutmeg; McCormick® Ground Allspice; I Can't Believe It's Not Butter Vegan Margarine Spread; Great Value Fat Free Cream Cheese; O Organics Sugar, Organic, Powdered

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Carrot Cake Mini Muffins

Serves 1215 mins prep20 mins cook

These easy carrot cake mini muffins are made with simple dairy-free ingredients and topped with a creamy frosting. Enjoy these delightful bites that are perfect for any occasion.

0 servings

What you need

carrot

egg nog

Smart Balance Light Made with Extra Virgin Olive Oil Buttery Spread

cup light olive oil

Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk

cup almond milk

tsp vanilla

cup flour

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

El Guapo® Whole Cinnamon (Canela Entera)

tsp cinnamon

tsp nutmeg

tsp allspice

I Can't Believe It's Not Butter Vegan Margarine Spread

cup vegan margarine

cup fat-free cream cheese

cup powdered sugar

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Instructions

1: Preheat oven to 350°F.

2: Shred carrots.

3: In a large bowl combine all ingredients.

4: Divide batter into a well greased mini muffin tin.

5: Bake for 18-20 minutes and let cool.

6: Whisk together frosting and top each muffin.

7: Finish with a sprinkle of chopped walnuts.

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