I prefer these little nuggets of goodness as mini-cupcakes. Small! Bite! Size!
Preheat oven to 350º F.
THEN
Whisk in a bowl.
2 c all purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
THEN
Whisk in another bowl until it starts to appear thick.
4 eggs
1 c sugar
1 c canola oil
THEN
Mix in another bowl (I know, sorry about the mess).
2 c grated carrots
1/2 c walnuts, chopped
1 c’ish raisins
1 apple, peeled then grated
NOW! Fold the dry ingredients into the wet ingredients, THEN fold in the chunky ingredients into that.
Spoon this goodness in paper lined mini muffin tin. Bake for about 12-15 minutes. Let cool. While cooling (or baking) mix up the frosting.
Frosting:
1 stick butter (1/2 c) (room temp)
8 oz cream cheese (room temp)
3 cups powdered sugar (taste and add more as needed. I add more.)
Mix up and spread on cooled carrot bites! I use a sandwich bag. Fill it up and cut the tip. Squeeze it out.






















