Carrot Cake Muffins

Where is the dividing line between cupcake and muffin, really?  Well, whatever side of the line, last night I attempted to solve my carrot surplus by baking little cakes of carroty goodness.  Naturally, cream cheese frosting went on top:

I used Alton Brown’s carrot cake recipe, with a few modifications.  I used whole wheat pastry flour instead of all-purpose (just to experiment), and I added some walnuts and raisins.  Finally, I decreased the cook time to half an hour at 350°, and 15min at 325°.  Then, for the cream cheese frosting, I substituted maple syrup for about half the sugar.  Yum!

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