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    You are in: Home / Recipes / Carrot Cake Muffins With Cream Cheese Icing and Carrot Recipe
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    Carrot Cake Muffins With Cream Cheese Icing and Carrot

    Average Rating:

    4 Total Reviews

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    • on August 28, 2009

      I made this recipe in a loaf tin and boy does it taste good!! Carrots were home grown and that cream cheese frosting *heaven* I will add the pic soon as but many thanks for a fab recipe!

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    • on September 07, 2008

      I made these with the addition of 1 c. chopped walnuts. Yummy! Also, I put down some batter in each section of the muffin tin, then put some icing in the middle of each, then covered with more batter. It made a delicious surprise to bite into. I also put some of the frosting on the top, as there was some left over. Made 6 lg. muffins that we gobbled up in no time, mind you there was only 2 of us this morning for breakfast!

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    • on May 30, 2006

      Great recipe....although I seemed to have twice as much icing as I needed...had to make more cakes!!

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    • on February 05, 2005

      This is excellent! I did not make the icing but just the muffins and it was great. We enjoyed it alot! Thanks for the recipe :)

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    Nutritional Facts for Carrot Cake Muffins With Cream Cheese Icing and Carrot

    Serving Size: 1 (1228 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 577.3
     
    Calories from Fat 310
    53%
    Total Fat 34.5 g
    53%
    Saturated Fat 11.6 g
    58%
    Cholesterol 144.8 mg
    48%
    Sodium 166.5 mg
    6%
    Total Carbohydrate 60.3 g
    20%
    Dietary Fiber 2.4 g
    9%
    Sugars 33.3 g
    133%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    powdered sugar icing

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