Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.75 cup (180ml) neutral vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1.5 cups finely grated carrots
  • 0.5 cup (115g) crushed pineapple, drained well
  • 0.5 cup (60g) chopped walnuts
  • 4 oz (115g) full-fat cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 0.5 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is pale and slightly frothy.
  3. Whisk the cinnamon, ginger, nutmeg, and salt directly into the wet mixture for 30 seconds to bloom the spices.
  4. Fold in the finely grated carrots and drained crushed pineapple until just combined.
  5. Sift the flour, baking soda, and baking powder over the bowl. Gently fold with a spatula until no white streaks remain, adding walnuts in the final folds.
  6. Divide batter evenly into the muffin tin and bake for 22 minutes or until a toothpick comes out clean.
  7. While muffins cool, beat together cream cheese, butter, powdered sugar, and vanilla until smooth; frost cooled muffins.