Carrot Cake Doughnut Muffins

Sweet carrot cake doughnut muffins with carrots, cinnamon, ginger and nutmeg topped with a sweet browned butter cream cheese drizzle.

I cannot believe how fast this year has gone, the last time I looked at a calendar it said January 1st and now its April 1st.
With that Spring is in full bloom, where I live there's pollen everywhere, and Easter is around the corner.

Since Easter isn't really that far it is time for carrot cake. This time of year is the only time I eat it.

My favorite part of carrot cake has to be the cream cheese frosting so the calories of the cream cheese frosting cancels out because of the carrots. Right?

This is a little different, it is in a doughnut muffin form. It is moist, full of carrots, cinnamon, ginger, and nutmeg.

Recipes you may like:
Maple Bacon Doughnut Muffins
Oreo Cheesecake Doughnut Muffins
Spiced Cranberry Orange Doughnut Muffins

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Carrot Cake Doughnut Muffins

Time:
Prep- 17 to 20 minutes
Baking- 20 minutes

Ingredients

4 cups Unbleached All Purpose Flour
1 1/4 cup Unsalted Butter, browned and cooled
1/2 cup Vegetable Oil
1 1/2 cups Dark Brown Sugar, can use light
4 large eggs
2 Tablespoons Baking Powder
3 cups Shredded Carrots, freshly shredded is best
1 Tablespoon Ground Cinnamon
2 teaspoons Ground Ginger
1/2 teaspoon Ground Nutmeg
1 teaspoon Fine Sea Salt
1 Tablespoon Pure Vanilla Extract

Browned Butter Cream Cheese Icing
3/4 cup Unsalted Butter, browned and cooled
4 cups Confectioners' Sugar
8 ozs Cream Cheese, room temperature
1 to 2 Tablespoons Milk
2 teaspoons Pure Vanilla Extract or Vanilla Bean Paste
Pinch of Fine Sea Salt

1. In a medium sauce pan, brown 1 1/4 cup of butter for about 7 to 9 minutes. Keep an eye on it, it will go from nice and nutty to burnt in seconds. Let cool in the sauce pan for 15 minutes then transfer to a bowl to completely cool.
2. Preheat oven to 350 degrees and cover one to two muffin pans with liners. Set aside.
3. Shred carrots in a separate bowl. In medium size bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
4. In a large bowl, cream together butter and sugar together until creamy. Add in oil, vanilla and eggs one at a time.
5. Fold in flour mixture into the wet mixture until most of the flour is gone then add in the carrot. Fold until well incorporated.
6. Fill the muffin tin 3/4 way full then bake for 17 to 20 minutes or until a toothpick comes clean.
7. Remove from the oven and let cool in the pan for 10 minutes then transfer to wired rack to cool complete.
8. While the muffins are cooling, brown 3/4 cup butter for 6 to 7 minutes. Let cool in the pan for 10 minutes then transfer to a bowl to cool. Once the butter is cool cream it together with the cream cheese until smooth. Add in vanilla and salt then slowly add in confectioners' sugar. Add a tablespoon or two of milk to thin it out slightly.
9. Transfer to a piping bag  or zip top bag then drizzle over the cooled doughnut muffins. Place into a airtight container.
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