Description
Bake these bakery-style carrot cake muffins that are moist, fluffy, and packed with warm cinnamon spice. Top them with a dreamy cream cheese frosting for a perfect breakfast or dessert treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 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 grated carrots (about 4 medium carrots)
- 1/2 cup chopped walnuts or raisins (optional)
- For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 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, cinnamon, nutmeg, and salt. Set this dry mix aside.
- In a separate large bowl, whisk 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 dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix; a few lumps are fine.
- Fold in the grated carrots and any optional nuts or raisins you are using.
- Divide the batter evenly among the 12 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 medium bowl until smooth and creamy.
- Gradually beat in the sifted powdered sugar until the frosting is light and fluffy. Mix in the vanilla extract.
- 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 rather than pre-shredded packaged ones.
- You can make these muffins freezer friendly by freezing them unfrosted. Thaw overnight and frost just before serving.
- If you want a richer flavor, substitute half of the vegetable oil with applesauce for a slightly lower fat option.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 55