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Ultimate Moist Carrot Cake Muffins with Cream Cheese Frosting

Three delicious carrot cake muffins topped with thick swirls of white cream cheese frosting.
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Bake these moist and flavorful carrot cake muffins spiced with cinnamon and nutmeg, topped with a simple cream cheese frosting. This recipe is quick and perfect for breakfast or dessert.

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 brown sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup chopped pecans or walnuts (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 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 aside.
  3. In a large bowl, whisk the granulated sugar and brown sugar with the eggs until combined.
  4. Whisk in the vegetable oil and vanilla extract until the mixture is smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Fold in the grated carrots and chopped nuts, if using.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. 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.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and vanilla extract until the frosting is light and creamy.
  10. Once the muffins are completely cool, spread or pipe the cream cheese frosting onto the tops of the muffins.

Notes

  • For extra flavor, use finely grated carrots.
  • You can make these muffins ahead of time and store them unfrosted at room temperature for up to two days. Frost just before serving.
  • If you prefer a lighter topping, substitute the frosting with a simple powdered sugar glaze made from powdered sugar and a splash of milk.

Nutrition

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