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Moist Carrot Cake Muffins with Cream Cheese Frosting

Close-up of a single carrot cake muffin topped with a swirl of cream cheese frosting and orange zest.
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Bake these moist carrot cake muffins, spiced perfectly with cinnamon and nutmeg, and top them with a dreamy cream cheese frosting. This easy recipe delivers bakery-style flavor for breakfast or dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 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
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded carrots (about 3 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup raisins (optional)
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 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 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 together the granulated sugar and brown sugar. Add the eggs one at a time, beating well after each addition.
  4. Whisk in the vegetable oil and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter.
  6. Gently fold in the shredded carrots, and the optional nuts and raisins, 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.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  10. To make the frosting, beat the softened cream cheese and butter together in a bowl until smooth.
  11. Gradually beat in the powdered sugar until the frosting is light and fluffy. Mix in the vanilla extract.
  12. 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 instead of pre-shredded bags.
  • You can prepare the batter the night before and store it covered in the refrigerator; add 2-3 minutes to the baking time if baking cold.
  • These carrot cake muffins freeze well; store unfrosted muffins in an airtight container for up to three months.

Nutrition

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