Ingredients
The following ingredients have 4 Servings
- 10 ounces grated carrots
- 3 eggs
- ½ cup plain greek yogurt ((I used 0% fat))
- ½ cup crushed pineapple ((drained))
- ½ cup oil
- ⅓ cup buttermilk
- 1 ½ teaspoons vanilla extract
- 2 cups sugar
- 3 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- 1 teaspoon salt
- 8 ounces cream cheese (at room temperature)
- 8 tablespoons butter (at room temperature)
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
- optional: sprinkles
Instruction
- Preheat oven to 325 and line muffin tins with cupcake wrappers. In a large bowl combine carrots and next seven ingredients and mix with a hand mixer until smooth. In another bowl whisk together flour and next five ingredients. Add dry ingredients to wet ingredients and mix until just combined (don't over mix).
- Pour batter into prepared pans, filling each wrapper about 3/4 full. Bake 20-22 minutes until an inserted toothpick comes out clean. Allow to cool completely.
