Chances are you didn't buy a bunny for your child this Easter. I know this because according to The Humane Society, sales of bunnies are down this year. That's a good thing, since many American kids fervently love their bunnies until the Tuesday after Easter.
So that got me thinking... since fewer bunnies were purchased this Easter, there must be lots of extra carrots around. And what better way to use up carrots than in carrot cake muffins?
These muffins are a tasty collision between Morning Glory Muffins and classic carrot cake. The sweetness of the grated carrots, crushed pineapple, plump raisins and toasty coconut is balanced by earthy walnuts and spicy cinnamon and vanilla. Since carrot cake cannot be eaten without cream cheese, each muffin is topped with a heavy drizzle of pineapple cream cheese frosting that's good enough to eat by the spoonful. I know.
Carrot Cake Muffins with Pineapple Cream Cheese Frosting
4. To make the pineapple cream frosting, combine cream cheese, confectioners' sugar and pineapple juice in a small bowl and whisk until smooth. It should be on the thick side. Using a small spoon, drizzle frosting over muffins. If you'd more frosting, the coat the entire muffin top.
Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of Recipes Every Man Should Know
