Archive for August 19th, 2007

3/4 cup vegetable oil

1/2 cup sugar

1/2 cup packed brown sugar

2 eggs

1 cup all purpose flour

1 tsp baking soda

1/2 tsp each of nutmeg, allspice, cinnamon and salt

1 1/2 cups grated carrots

1/2 cup chopped nuts

1/2 cup raisins, dates, craisins, cinnamon chips or any combination of

Cream Cheese icing (or none…they are great with no icing)

Preheat oven to 350.  Line 18 muffin cups with paper liners.  In a large mixing bowl at low speed, beat oil and sugars until well blended.  Add eggs and beat until smooth and fluffy.  Add flour, spices and salt.  Beat at low speed until blended.  Increase speed to medium and beat for 2 minutes or until thick and smooth.  Stir in carrots, nuts and additions just until blended.  Fill muffin cups 2/3 full.  Bake for 25-30mintues or until they test done.  Cool and frost if desired. 

Cream Cheese Icing: one 3 ounce pkg cream cheese, 1 stick butter, both softened, 1 tsp vanilla and enough powdered sugar to make spreadable.  Beat cream cheese, butter and vanilla until smooth and gradually add powdered sugar until desired thickness.