Print

Moist Carrot Cake Muffins with Cream Cheese Frosting

Close-up of moist carrot cake muffins topped with swirl of cream cheese frosting; one muffin has a bite taken out showing shredded carrots.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create bakery-style carrot cake muffins that are moist, fluffy, and packed with warm spices. This recipe uses simple ingredients and includes a recipe for a tangy cream cheese frosting, making them perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded carrots (about 4 medium carrots)
  • 1/2 cup chopped walnuts or raisins (optional)
  • For the Cream Cheese Frosting: 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined. This step ensures even distribution of the wet ingredients.
  4. Pour the wet ingredient mixture into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable. Overmixing develops gluten and results in tough muffins.
  5. Gently fold in the shredded carrots and the optional nuts or raisins until they are evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. While the muffins cool, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
  9. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until light and fluffy. Mix in the vanilla extract.
  10. Once the muffins are completely cool, pipe or spread the cream cheese frosting onto the tops of each muffin.

Notes

  • For extra moist carrot cake muffins, use freshly grated carrots instead of pre-shredded ones.
  • You can make this a cream cheese swirl muffin by dropping a teaspoon of the frosting mixture into the center of the batter in each cup before baking, then swirling gently with a knife.
  • These muffins freeze well. Store cooled, unfrosted muffins in an airtight container for up to three months. Frost them after thawing.

Nutrition

Find it online: https://tastethisplate.com/carrot-cake-muffins-recipe/