Print

The Ultimate Moist Carrot Cake Muffins with Cream Cheese Frosting

A stack of moist carrot cake muffins generously topped with thick cream cheese frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get incredibly moist carrot cake muffins packed with warm spices and topped with a tangy cream cheese frosting. This easy recipe delivers bakery-style flavor perfect for a quick breakfast or grab and go snack.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
  5. Fold in the grated carrots and optional nuts until 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 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 frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the powdered sugar, beating until light and fluffy. Mix in the vanilla extract.
  10. Once the muffins are completely cool, spread or pipe the cream cheese frosting onto the tops of each muffin. Serve immediately or store covered in the refrigerator.

Notes

  • For the best flavor and texture, use finely grated carrots. You can use whole wheat flour for a more wholesome muffin, adjusting the liquid slightly if the batter seems too thick.
  • Make these ahead! The unfrosted muffins freeze well for up to three months. Thaw them overnight before frosting and serving.
  • If you skip the cream cheese topping, these are excellent as a quick breakfast carrot muffin.

Nutrition

Find it online: https://yumdrizzle.com/moist-carrot-cake-muffins-with-cream-cheese/