Ingredients:

  • 250g all-purpose flour
  • 200g dark brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp salt
  • 300g carrots, finely hand-grated
  • 120ml neutral oil (grapeseed or canola)
  • 60g unsweetened applesauce
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 115g cream cheese, softened
  • 30g unsalted butter, softened
  • 120g powdered sugar
  • 0.5 tsp lemon juice

Instructions:

  1. In a large bowl, whisk together 250g flour, 200g dark brown sugar, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 0.5 tsp ground ginger, and 0.5 tsp salt until no large clumps of sugar remain.
  2. In a separate bowl, whisk 120ml neutral oil, 60g unsweetened applesauce, 2 large eggs, and 1 tbsp vanilla extract until the mixture is uniform and slightly pale.
  3. Pour wet ingredients into dry and fold until just a few flour streaks are visible.
  4. Add the 300g grated carrots and fold until they are evenly distributed.
  5. Divide batter into 12 liners until they are three quarters full.
  6. Bake at 400°F (200°C) for 5 minutes until the tops begin to set.
  7. Lower heat to 350°F (175°C) and bake for 17 minutes until a toothpick comes out clean.
  8. While muffins cool, beat together 115g cream cheese, 30g unsalted butter, 120g powdered sugar, and 0.5 tsp lemon juice until smooth. Swirl onto cooled muffins.