Ultimate Carrot Muffins

配料

CARROT MUFFINS DRY INGREDIENTS:

2¼ cups (326 g) all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

½ teaspoon ground allspice

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon grated nutmeg

CARROT MUFFINS WET INGREDIENTS:

1½ cups (260 g) packed light brown sugar

1 cup (240 ml) extra-virgin olive oil

4 large eggs

CARROT MUFFINS FOLD IN INGREDIENTS:

2 cups (220 g) coarsely grated carrots (about 3 large carrots- fresh grating is necessary for moisture- do not buy pre shredded carrots they are too dry)

1 cup (225 g) frozen & thawed pineapple chopped finely

1 cup (125 g) chopped raw walnuts (optional)

¾ cup (110 g) raisins (optional)

FOR THE FILLING & frosting:

8 oz cream cheese, softened

1 cup powdered sugar

Teaspoon vanilla

Teaspoon salt

Crumble topping (optional)

1 stick butter

1/2 cup rolled oats

1/2 cup brown sugar

1/2 cup AP flour

1 tsp salt