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The Ultimate Moist Carrot Cake Muffins with Tangy Cream Cheese Frosting

Close-up of a bitten carrot cake muffin showing moist texture and shredded carrots, topped with thick cream cheese frosting.
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Bake moist, spiced carrot cake muffins from scratch and top them with a simple cream cheese frosting for a bakery-style treat perfect for breakfast or dessert.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate medium bowl, whisk the granulated sugar, brown sugar, 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 chopped nuts, if using.
  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 until smooth. Gradually beat in the powdered sugar and vanilla extract until the frosting is light and fluffy.
  9. Once the muffins are completely cool, pipe or spread the cream cheese frosting onto the tops of the muffins.

Notes

  • For the best moisture, use freshly grated carrots rather than pre-shredded.
  • You can omit the nuts to make these nut-free carrot muffins.
  • These muffins freeze well; cool completely, then store in an airtight container for up to three months. Frost after thawing.
  • For a crumb topping instead of frosting, mix 1/4 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 2 tablespoons melted butter. Sprinkle over the batter before baking.

Nutrition

Find it online: https://cookifyme.com/carrot-cake-muffins/