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Moist Carrot Cake Muffins with Cream Cheese Frosting

A close-up of three delicious carrot cake muffins topped with cream cheese frosting and shredded carrots.
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Bake these moist carrot cake muffins that capture the warm spice flavor of classic carrot cake. This easy recipe is perfect for breakfast, snacks, or dessert, topped with a simple cream cheese frosting.

Ingredients

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  • 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
  • 2 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or raisins (optional)
  • For the Frosting: 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, 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.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Fold in the shredded 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 beat in the powdered sugar until creamy. Stir in the vanilla extract.
  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 rather than pre-shredded packaged carrots.
  • You can make these freezer friendly by freezing the unfrosted muffins; thaw them 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 cold butter (cut into pieces), and 1/2 teaspoon cinnamon. Crumble together and sprinkle over the batter before baking.

Nutrition

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