Natalie's
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orchid island oranges

Nourishing the Next Generation Of Environmental Stewards As the 2023 Sponsor

Nourishing the Next Generation Of Environmental Stewards As the 2023 Sponsor

Orange Pineapple Carrot Cake Muffins

Ingredients

1/2 cup Natalie’s Orange Pineapple Juice
1 cup shredded carrots
1 cup diced fresh pineapple
1 ½ cup all purpose flour
2 tsp cinnamon
1 tsp cardamom
½ cup sugar
1 tsp baking soda
1 tsp baking powder
2 eggs
2 tsp vanilla
⅔ cup canola oil
8 oz cream cheese, softened
1 ½ cup powdered sugar
¼ cup Pineapple Orange juice
Zest of 1 orange, dried pineapple, and chocolate egg for topping

Directions

1. In a large mixing bowl combine flour, cinnamon, cardamom, baking soda, baking powder, and sugar. Whisk.
2. In a smaller mixing bowl combine the wet ingredients: pineapple, pineapple orange juice, eggs, shredded carrots, vanilla, and oil. Whisk well.
3. Add the wet ingredient mixture to the dry ingredients and stir until just combined.
4. Line a muffin pan with 12 liners and spray with cooking oil.
5. With ice cream or cookie scoop, add 1 scoop of the muffin mixture to each.
6. Bake at 350 for 20 minutes.
7. Allow these to cool completely.
8. Meanwhile, mix the cream cheese frosting. In a medium bowl beat the cream cheese with a hand mixer until light and fluffy, about 1 minute.
9. Carefully add ½ of the powdered sugar and incorporate slowly. Add the remaining sugar and pineapple orange juice.
10. Mix for 1 minute with the hand mixer until fully combined.
11. Once the muffins are cooled, top with frosting, orange zest, dried pineapple, and a chocolate egg.