Delicious and moist carrot muffins made with grated carrots, pineapple, walnuts, and a lovely cream cheese frosting. Perfect for brunch or a sweet treat.
1: Preheat the oven to 350°F (175°C) and prepare muffin tins with liners.
2: Mix the dry ingredients (flour, baking powder, baking soda, sea salt, allspice, cardamom, cinnamon, ginger, nutmeg) in a bowl.
3: In another bowl, combine the wet ingredients (brown sugar, olive oil, and eggs).
4: Gradually add the dry mixture to the wet mixture until combined.
5: Fold in the grated carrots, pineapple, walnuts, and raisins.
6: Divide the batter into muffin tins.
7: For the filling and frosting, mix cream cheese with powdered sugar, vanilla, and salt until smooth.
8: Prepare the crumble topping by combining butter, oats, brown sugar, flour, and salt in a bowl.
9: Sprinkle the crumble topping over the batter in muffin tins, if using.
10: Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
