Description
Bake these moist carrot cake muffins packed with warm spices and fresh carrots. Top them with a simple, tangy cream cheese frosting for a bakery-style treat perfect for breakfast or dessert.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- For the Cream Cheese Frosting: 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate medium bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
- Fold in the grated carrots, and the optional nuts and raisins.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- 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.
- To make the cream cheese frosting, beat the softened cream cheese and butter together in a bowl until smooth.
- Gradually beat in the powdered sugar until fully incorporated and fluffy. Mix in the vanilla extract.
- Once the muffins are completely cool, spread or pipe the cream cheese frosting onto the tops of the muffins.
Notes
- For the best moisture, use freshly grated carrots rather than pre-shredded bagged carrots.
- You can make these muffins freezer friendly by freezing them unfrosted. Thaw overnight in the refrigerator before frosting.
- If you prefer a streusel topping instead of frosting, mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter (cubed), and 1/2 teaspoon cinnamon until crumbly, then sprinkle over the batter before baking.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg