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Moist Carrot Cake Muffins with Dreamy Cream Cheese Frosting

Two delicious carrot cake muffins topped with thick swirls of cream cheese frosting, sitting on a white surface.
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You will love these moist carrot cake muffins packed with warm spices and fresh carrots. This easy recipe delivers bakery-style flavor right in your kitchen, complete with a simple, tangy cream cheese frosting.

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 allspice
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or 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
  • 1 tablespoon milk (if needed for thinning)

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, baking powder, salt, cinnamon, nutmeg, and allspice. This is your dry mix.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the shredded carrots and any optional nuts or raisins you are 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. While the muffins cool, prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually beat in the sifted powdered sugar until fully incorporated. Mix in the vanilla extract. If the frosting is too thick, add milk one teaspoon at a time until you reach a spreadable consistency.
  11. Once the muffins are completely cool, spread or pipe the cream cheese frosting onto the tops of each muffin.

Notes

  • For extra moist carrot muffins, use freshly grated carrots instead of pre-shredded.
  • You can make these ahead; they freeze well unfrosted for up to three months. Thaw overnight before frosting.
  • If you skip the frosting, these are great as quick breakfast muffins.

Nutrition

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