Carrot Cake Muffins

Step 1

Place 2 large eggs, 1/2 cup olive oil, 1/2 cup buttermilk, and 2 teaspoons vanilla extract in a medium bowl and let sit until room temperature, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Line a standard 12-cup muffin well with paper liners. Peel and trim 8 ounces carrots, then grate on the large holes of a boxed grater (1 1/2 to 2 cups).

Step 2

Place 1 1/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/3 cup packed light brown sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly grated nutmeg in a large bowl and whisk until well.

Step 3

Whisk the egg mixture until well combined. Pour into the flour mixture. Add the carrots, 1/2 cup chopped pecans, and 1/4 cup golden raisins. Fold with a rubber spatula until just combined. Divide the batter between the muffin wells (about heaping 1/4 cup each).

Step 4

Bake until a tester inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and let cool 5 minutes. Transfer the muffins to a wire rack and let cool completely.

Step 5

Cut 2 ounces cream cheese in a few plaes and place in a medium microwave-safe bowl. Microwave until the cream cheese is room temperature, about 15 seconds. Add 1 cup powdered sugar and 2 tablespoons whole milk and whisk until well-combined and smooth. Add more milk as needed, 1 teaspoon at a time, until the glaze can be drizzled. Drizzle the glaze over muffins and let sit until the glaze is set, about 1 hour.