Carrot Muffins with Cream Cheese Frosting

Recipe :

Preheat Oven to 350º

• 1 ½ cup vegetable oil
• 2 ½ cups sugar
• 4 eggs, separated and divided
• 5 Tbsp hot water
• 2 ½ cups flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp cloves
• 1 ½ cups carrots, grated
• 1 cup walnuts, pecans or almonds chopped; or raisins

Grease muffin tin with butter or Pam. Cream together oil and sugar. Beat in egg yolks one at a time. Beat in hot water. Sift flour with other dry ingredients and beat into egg mixture. Stir in carrots and nuts. In a separate bowl beat egg whites until stiff peaks form and fold into mixture. Bake at 350º for 20-25 minutes or until toothpick inserted is clean. Use as muffins or frost for cupcakes.

Cream Cheese Frosting

• 3 oz package cream cheese
• ¼ cup margarine
• 2 ¼ cups powdered sugar
• 1 tsp vanilla extract or almond flavor

Cream together cream cheese, margarine and vanilla until light and fluffy. Add one cup powdered sugar; beating well. Beat about 1 ¼ cups additional powdered sugar to make spreading consistency.