Recipe for carrot cake muffin?

Does anyone know a really great recipe for carrot cake muffins? I don't even know if they exist but I think they do.


Thanks guys!Recipe for carrot cake muffin?
The best muffins in the world.





CARROT CAKE MUFFINS


3 c. flour


1 c. Wesson oil


2 c. sugar


2 c. carrots, grated


2 tsp. baking pdr.


lrg. can crushed pineapple, with juice


1 tsp. baking soda


2 tsp vanilla


2 tsp. cinnamon


3 eggs


pinch of salt


1 陆 c. nuts





Mix well and pour into large greased muffin tins. Bake at 350 for 45- 55 min. or until toothpick comes out clean.





Frost with Cream Cheese Frosting, if you desire after muffins have cooled.Recipe for carrot cake muffin?
Ingredients


1/2 cup pitted prunes


1/4 cup hot water


1 8-ounce caj crushed pineapple


1 1/4 cups sifted cake flour


1 teaspoon ground cinnamon


1 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


1 large egg


1 large large egg white


3/4 cup sugar


1/4 cup canola oil


1 cup grated carrots


Cream-cheese Frosting


4 ounces reduced-fat cream cheese


1/2 cup marshmallow creme such as Fluff


1/2 teaspoon lemon juice





Directions





To make cupcakes: Preheat oven to 325掳F. Line 12 muffin cups with paper liners or coat with cooking spray.





Combine prunes with hot water in a food processor and process until smooth; set aside. Drain pineapple in a strainer set over a small bowl, pressing firmly to extract most of the juice. Set the pineapple aside and reserve the juice for another use.





Whisk flour, cinnamon, baking powder, baking soda and salt in a bowl. Whisk egg, egg white, sugar, oil and the reserved prune puree in a mixing bowl. Add the dry ingredients to the egg mixture and stir with a rubber spatula until blended. Stir in carrots and the reserved pineapple.





Divide the batter among the prepared muffin cups, filling them about two-thirds full. Bake the muffins until they spring back when lightly pressed in the center, 25 to 30 minutes. Let the cupcakes sit in the pan for about 2 minutes, then transfer to a wire rack to cool before frosting.





To make cream-cheese frosting: Beat cream cheese, marshmallow creme and lemon juice in a bowl with an electric mixer until smooth and creamy.
1 c. sugar


1 c. flour


3/4 c. oil or soft butter


2 eggs


1/4 tsp. salt


1/4 tsp. baking soda


1 c. grated carrots


1/2 c. nuts


1 tsp. cinnamon





Food Processor: Fine chop carrots and nuts; set aside. All other ingredients in processor, blend well. Add carrots and nuts - just mis. Pour into greased-Pammed 9 x 9 inch pan. Bake at 350 degrees for 40 to 45 minutes. Serves 8.





By Hand: Mix all for 3 minutes.





Double for tube pan.











INGREDIENTS (Nutrition)














Cream Cheese icing...serv. 8


* 2/3 (8 ounce) package cream cheese, softened


* 2 tablespoons and 2 teaspoons butter, softened


* 2/3 cup sifted confectioners' sugar


* 1/4 teaspoon vanilla extract


In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
http://www.joyofbaking.com/CarrotMuffins.html


the website shows u how :)
http://allrecipes.com/Recipe/Carrot-Cake鈥?/a>