Carrot Cake Muffins

Step 1

Preheat oven to 350F and line a muffin tin with muffin tin liners.

Step 2

In a large mixing bowl, combine the oil, sugar, eggs, and milk. Whisk well to combine.

Step 3

Add the spices and salt, and whisk to combine. Then add the baking powder and baking soda, and whisk well to combine.

Step 4

Add the flour, and fold into the batter. When there are still a few streaks of flour left, add the grated carrot, walnut, and coconut. Continue to fold everything together until just combined (don't over mix)

Step 5

Divide the batter evenly between the prepared muffin cups. You should get 12 muffins.

Step 6

Bake for about 25 minutes, or until risen and slightly golden on top.

Step 7

Allow the muffins to completely cool before frosting.

Step 8

To make the frosting, add the butter and cream cheese to the bowl of a food processor. Pulse and then mix until smooth.

Step 9

Add the powdered sugar, about 1 cup at a time, and process until smooth. If you'd like a thicker frosting, you can add 1/2 cup more powdered sugar. Add the lemon juice if you'd like more acidity.

Step 10

Add a spoonful of frosting to the top of the cooled muffins, and use the back of a spoon to spread it out a little. Top with a sprinkle of chopped walnuts if desired.