A couple a weeks ago I made the mistake of buying already made carrot cake muffins.....bad, really, really bad. They were greasy and that overpowered the carrot taste which was none, no taste of carrot at all. And they had raisins which I am not fond of in my carrot cake muffin. Then I found this recipe over at Baking Bites
One-Bowl Carrot Cake
1 1/2 cups brown sugar
2 large eggs
1/4 cup butter, melted and cooled
1/4 cup orange juice
1 tbsp orange zest
1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp allspice (I did not have allspice but I did add some fresh ginger)
1/4 tsp nutmeg (freshly grated, if possible)
1/4 tsp salt
1 1/2 cups all-purpose flour
1 tsp baking soda
1 1/2 cups coarsely shredded carrot (from 2-3 large carrots), well drained
Preheat the oven to 350F. Lightly grease an 8×8-inch square baking pan.
In a large bowl, beat together sugar and eggs until smooth. Beat in melted butter, orange juice, orange zest, vanilla, spices and salt. When combined, sift in the flour and baking soda (sifting helps evenly distribute the baking soda) and gently stir it into the batter until no streaks remain. Stir in shredded carrot, then scrape into prepared pan. Bake for 36-42 minutes, until a toothpick inserted into the center comes out clean. Since I made muffins I started keeping an eye on the baking time about 15 minutes. Cool on a wire rack before frosting.
8 oz. cream cheese
4 Tbsp. butter, melted
2 Tbsp. vanilla
1 lb. powdered sugar
Beat cream cheese until light and fluffy. Gradually add melted butter until absorbed. Add vanilla, then sugar one cup at a time, beating well after each addition.