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Here’s a delicious Carrot Cake Muffins recipe that’s moist, spiced, and topped with a creamy frosting. Perfect for breakfast or a sweet treat!
Carrot Cake Muffins
Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
Servings: 12 muffins
Ingredients:
For the Muffins:
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1 ½ cups (180g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground ginger
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½ tsp salt
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½ cup (100g) brown sugar (or granulated sugar)
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⅓ cup (80ml) vegetable oil (or melted coconut oil)
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2 large eggs
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1 tsp vanilla extract
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1 ½ cups (150g) grated carrots (about 2 medium carrots)
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½ cup (60g) chopped walnuts or pecans (optional)
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¼ cup (30g) raisins (optional)
For the Cream Cheese Frosting (Optional):
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4 oz (115g) cream cheese, softened
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2 tbsp unsalted butter, softened
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½ cup (60g) powdered sugar
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½ tsp vanilla extract
Instructions:
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
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Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
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Mix wet ingredients: In another bowl, whisk sugar, oil, eggs, and vanilla until smooth.
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Combine: Pour wet ingredients into dry ingredients and stir until just combined. Fold in grated carrots, nuts, and raisins (if using).
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Bake: Divide batter evenly into muffin cups (about ¾ full). Bake for 18–22 minutes, or until a toothpick comes out clean.
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Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
For the Frosting (Optional):
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Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy.
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Once muffins are completely cool, spread or pipe frosting on top.
Enjoy your moist, spiced carrot cake muffins! 🥕🧁
Variations:
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Add crushed pineapple (¼ cup, drained) for extra moisture.
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Swap frosting for a maple glaze (mix powdered sugar + maple syrup).
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Make mini muffins (bake for 12–15 mins).
Would you like any modifications? 😊
