1.5 cups all purpose flour 1 Tbs. baking powder 1 tsp. cinnamon 1/4 tsp. salt 1 & 1/4 cups shredded carrots 1 can (8 oz.) crushed pineapple, drained 1/2 cup packed dark brown sugar 1/2 cup 1% milk 2 Egg whites 2 Tbs canola oil 1/2 tsp. grated orange zest 1/2 cup raisins 1 Pkg (8 oz.) Neufchatel cream cheese 1 cup confectioners' sugar and marzipan carrots (Baby/sliced carrots), optional
Preheat oven to 350 F. Grease 9 muffin cups. Combine first 4 ingredients; reserve. Stir together carrots, pineapple, brown sugar, milk, egg whites, oil, zest and if desired, raisins. Stir in flour mixture. Divide among muffin cups. Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Remove from pan, cool completely on rack. If desired, beat cream cheese and confectioners' sugar until fluffy; spread over muffins and garnish with baby carrots.