Carrot Spice Muffins

These carrot muffins are so good. They came out a bit too sweet for my taste, so I decreased the amount of white suger in the recipe from 1 cup to 1/2 cup. They actually taste more like cake than muffins. You could top them with cream cheese frosting for a tasty dessert.

Ingredients:
1/2 cup white sugar
1/2 cup dark brown sugar
1/2 cup (1 stick) softened butter
2 eggs
1 1/2 cups grated carrots
1/2 tsp finely chopped ginger
1 1/2 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup sliced almonds (optional)

Directions:
In a large bowl, cream together the butter, white sugar, and brown sugar. Beat in the eggs. Stir in the carrots and ginger. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir the flour mixture into the butter mixture just until the dry ingredients are moistened. Stir in the sliced almonds. Pour batter into a greased muffin pan. Bake in a 325 degree oven for about 20 minutes.