Easy Carrot Cake Muffins Recipe

What’s up, Doc? Bite into a freshly baked carrot cake muffin while sipping our rich Carrot Cake Rooibos tea. It’s the perfect treat for fall!

The autumnal colors in our Carrot Cake Rooibos hint at its rich, warming flavor. The aroma is straight-up cinnamon. The flavor follows suit with hints of carrot, coconut, raisins, walnuts, ginger, cloves and maple brittle. The soft, woodsy sweetness of organic honeybush and organic rooibos round out the blend, making it extra soothing and satisfying.

Honeybush is naturally caffeine free and high in antioxidants and minerals. It’s mellow and earthy, similar to rooibos, but it has a sweet, honey-like richness that’s all its own. We love its softly sweet base for blends like this one.

Like a slice of homemade carrot cake, this rooibos blend is decadent. And yet there’s something else there, too… a spiciness and exotic quality that takes the experience a step further. Here’s what one Fusion customer says about Carrot Cake Rooibos:

“Carrot Cake Rooibos quickly has become my favorite nighttime team. I add just a touch of honey or agave and it’s my sweet treat after dinner without any caffeine. I highly recommend it.”   — Christine

 

Carrot Cake Muffins Recipe

Makes 12 muffins

1 1/2 cup flour

1 1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

3/4 cup granulated sugar

2 large eggs, beaten

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 1/2 cup grated carrots

 

Cream Cheese Frosting

4 ounces softened cream cheese

2-3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

 

In a large bowl, mix flour, baking soda, cinnamon, salt and sugar. Stir to combine. Add in beaten eggs, oil and vanilla. Mix well, then fold in shredded carrots.

Preheat oven to 350. Line muffin pans with paper liners, then fill with batter to 2/3 full. Bake for 22-25 minutes. Let cool in pan for 15 minutes before removing to cooling racks.

For icing, combine all icing ingredients and mix until smooth. Spread onto fully cooled carrot cake muffins. Enjoy with your favorite tea.

Vanilla Extract Recipe

Did you know you can make your own vanilla extract? Just pour about 1 cup of rum in a mason jar.  Select four vanilla beans and lightly score a slice down the length of the bean. Add vanilla beans to rum, cover and let sit for at least a month before first use.

Tip: When selecting beans, look for soft and flexible vanilla beans that are slightly oily.

 

Love all things carrot? Check out our blog: Satisfying, Decadent – It’s Carrot Cake Rooibos!