Print

Moist Carrot Cake Muffins with Cream Cheese Frosting

Close-up of a moist carrot cake muffin topped with a swirl of white cream cheese frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these moist carrot cake muffins, spiced with cinnamon and nutmeg, for a simple, flavorful breakfast or snack. Top them with a tangy cream cheese frosting for a bakery-style treat.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix the batter.
  5. Fold in the grated carrots and any optional nuts or raisins until evenly distributed.
  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. To make the frosting, beat the softened cream cheese and butter together in a bowl until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
  9. Once the muffins are completely cool, spread or pipe the cream cheese frosting onto the tops of each muffin.

Notes

  • For the moistest muffins, use freshly grated carrots. Do not use pre-shredded carrots from a bag, as they often lack moisture.
  • You can make these muffins freezer friendly by freezing them unfrosted. Thaw overnight and frost just before serving.
  • If you prefer a streusel topping instead of frosting, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup rolled oats, and 3 tablespoons cold butter. Crumble together and sprinkle over the batter before baking.

Nutrition

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