Ingredients
Scale
- 2 cups Sugar
- 1–⅓ cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 4 whole Large Eggs
- 2 cups All-purpose Flour
- 2 teaspoons Cinnamon
- 2 teaspoons Nutmeg
- 2 teaspoons Baking Soda
- 1–½ teaspoon Salt
- 3 cups Grated Carrots
- 1 cup Raisins
- 1 cup Pupmkin Puree
- 1 cup Chopped Walnuts
- FOR THE FROSTING:
- 8 ounces, weight Cream Cheese, Softened
- ¼ cups Unsalted Butter, Softened
- 1 teaspoon Vanilla Extract
- 1 teaspoon Maple Extract
- 5 cups Powdered Sugar
- 2 Tablespoons Milk
Instructions
- Preheat the oven to 350ºF.
- Beat the sugar, oil, and vanilla together in a bowl with your electric mixer. Add the eggs, 1 at a time.
- In another bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Combine the dry ingredients into the wet ingredients slowly to make sure that all ingredients are well blended. Lastly, add the carrots, raisins, pumpkin puree, and chopped walnuts and mix using a rubber spatula.
- Line muffin pans with paper liners. Scoop the batter into the muffin tins about 3/4 full. Place in oven to bake for 30-35 minutes. If a toothpick is inserted in the middle, it should come out clean. Allow the muffins to cool completely.
- For the frosting, cream the cream cheese, butter, and both extracts in a bowl. Add the sugar, slowly add the milk, and beat until smooth. Frost the muffins generously.