Jumbo Carrot Muffins with Cream Cheese Frosting


Todd and Sheri Hall from Duerden’s joined Midday with a recipe that’s great for Easter or any time!

Carrot Zucchini Muffins

  • 2 cups shredded carrot
  • 1 cup shredded zucchini
  • 1 cup raisins
  • 3/4 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 2 tsp. grated orange peel
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 1/4 cups granulated sugar
  • 1 TBS. cinnamon
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 eggs, lightly beaten
  • 3/4 cup vegetable oil (or coconut oil)
  • 1 tsp. vanilla

Gently toss together carrot, zucchini, raisins, coconut, walnuts and orange peel: set aside. In large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla and add into dry ingredients just until moistened. (Batter will be thick) Fold in carrot mixture. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 for 20-22 minutes for regular size muffins or until muffins test done. Cooking time for jumbo muffins will be longer. Cool in pan 10 minutes before removing to a wire rack.

Coconut Cream Cheese Frosting

  • 8 oz. cream cheese, softened
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1/2 cup flaked coconut

They bake perfectly in the Wolf M Series convection oven.  It’s available at Duerden’s, and they invite you to their working kitchens in the showroom.  Customers can try out the appliances before they buy them.

There are some specials on Wolf cooking right now: up to $750 in rebates through march 31.


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