Carrot Cake Muffins

My then soon-to-be- five year old requested this be her birthday cake after inhaling a couple of these muffins... er cupcakes.  The picture is of said birthday cake.  It was well received.  While this recipe isn't necessarily healthy, as far as cake goes, it's pretty darned close (except the icing- that's just straight up indulgence).
 

Carrot Cake Muffins

Ingredients

• 4eggs
• 1 cup ground flax seed
• ½ cup butter, melted
• ¾ cup brown sugar
• 1 cup white sugar
• 3 teaspoons vanilla extract
• 2 cups whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons ground cinnamon
• 1 teaspoon ginger
• ½ teaspoon allspice
• 1 lb bag baby carrots
• 1 20oz can pineapple, drained

Instructions

1. Combine eggs, butter, flax, vanilla and sugar. 
2. In a separate bowl (or on top of the creamed butter and sugar mixture- cause I’m lazy and don’t want too many dirty dishes) combine dry ingredients.  Mix wet and dry ingredients together. 
3. Blend carrots and pineapple in blender (I used the pulse button on our Blendtec) and stir into batter.
4. Spoon in lightly greased paper muffin liners and bake at 350 degrees for 25 minutes or until tops of muffins spring back. Yields 36 muffins.

The cream cheese icing recipe I use calls for 2 packages cream cheese, one stick of butter, one teaspoon vanilla and adding powdered sugar until you reach desired thickness.  Half that recipe would be more than enough to frost 36 muffins.