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Fluffy Carrot Muffins with Cream Cheese Frosting

"These scrumptious carrot muffins are mild and fluffy."

Ingredients :

1 1/3 cups all-cause flour
1 half teaspoons floor cinnamon
1 1/2 teaspoons baking soda
1 1/four teaspoons baking powder
1/2 teaspoon salt
three eggs
1 cup white sugar
3/four cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrot
1/four cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 half cups sifted confectioners' sugar

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H5M

Preheat oven to 350 stages F (a hundred seventy five ranges C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift collectively the flour, cinnamon, baking soda, baking powder, and salt; set apart.
Beat the eggs and sugar till frothy and lightened in coloration. Stir within the oil, vanilla extract, and grated carrot; fold inside the flour combination. Pour the batter into the prepared muffin tins.
Bake in preheated oven till toothpick inserted in center comes out clean, 15 to twenty mins. Remove to cool on cord racks.
Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar till fluffy. Frost the cooled truffles and sit back till geared up to serve.

Notes :

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