• 15servings
  • 35minutes
  • 170calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, softened

  2. 1/4 cup shortening

  3. 6 tablespoons sugar

  4. 1 egg

  5. 1/2 cup mashed cooked carrots

  6. 1/2 teaspoon vanilla extract

  7. 1 cup all-purpose flour

  8. 1 teaspoon baking powder

  9. 1/4 teaspoon salt

  10. 6 tablespoons flaked coconut, chopped


  12. 2 tablespoons butter, softened

  13. 1 cup confectioners' sugar

  14. 1 teaspoon grated orange peel

  15. 1/2 teaspoon orange juice

  16. 1 to 2 teaspoons milk

Instructions Jump to Ingredients ↑

  1. Frosted Carrot Mini Muffins Recipe photo by Taste of Home In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the egg, carrots and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture just until combined. Stir in coconut.

  2. Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 12-14 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

  3. For frosting, in a small bowl, cream the butter, confectioners' sugar, orange peel and juice until light and fluffy; add enough milk to achieve desired consistency. Frost muffins. Yield: 2-1/2 dozen.


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