Carrot Cake [Muffins]

I have to admit, that my mother makes the best carrot cake in the world.  She makes it for my father for his birthday every year, and every year it is absolutely perfect.  Only second to that is this recipe, which is simple and has not too many ingredients to create a fluffy moist cake (or muffins if you choose).

Carrot Cake [Muffins]

Cake:

1 3/4 C all-purpose flour

1 3/4 tsp baking powder

1 1/2 tsp ground cinnamon

3/4 tsp ground nutmeg

1/2 tsp baking soda

1/2 tsp salt

2 medium/large carrots [grated]

3/4 C orange juice [*I used mandarin passionfruit]

3/4 C sugar

1/4 C canola oil

1 large egg

1 tsp vanilla extract

Frosting:

8 oz. cream cheese

1/4 C unsalted butter, softened [1/2 stick]

1 tsp vanilla extract

1 1/2 C powdered sugar

Preheat your oven to 375 F (190 C).  Line 13 X 9 in baking pan with heavy-duty aluminium foil, extending over edges and coat with nonstick cooking spray (or use greased pan or silicone pan).

Whisk flour, baking powder, cinnamon, nutmeg, baking soda in salt in a medium bowl.  In another bowl, whisk together carrots, juice, suigar, oil, egg, and vanilla.  Next stir the wet and dry ingredients in one bowl together until blended.  Pour into the prepared pan and back 20 minutes, or until a toothpick comes out clean from the center.

Cool in the pan for 10 minutes, then left the cake entirely out of the pan onto the cooling rack.

For the frosting, use an electric mixer to beat cream cheese, butter, and vanilla until creamy (medium speed).  On low, slowly beat in the powdered sugar until fluffy.  Using a knife or any other method to spread on the top and sides of cakes.

**If you are looking to create the muffins, follow all of the step exactly, except use a muffin tin instead of a pan for cooking!