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Moist Carrot Cake Muffins with Tangy Cream Cheese Frosting

Four delicious carrot cake muffins topped with thick, white cream cheese frosting, resting on a white plate.
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You get incredibly moist carrot cake muffins packed with warm spices and shredded carrots. This easy recipe delivers bakery-style flavor, perfect for a quick breakfast or snack, topped with a simple, tangy cream cheese frosting.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, beating well after each addition.
  4. Slowly mix in the vegetable oil and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Fold in the grated carrots and the chopped nuts, if you are using them.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 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. To make the frosting, beat the softened cream cheese and butter together in a bowl until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating 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 the moistest muffins, use finely grated carrots; this helps them blend into the batter better.
  • You can make these muffins freezer friendly by freezing them unfrosted. Wrap them tightly in plastic wrap and then foil. Thaw overnight before serving.
  • If you want a healthier option, substitute half of the all-purpose flour with whole wheat flour.

Nutrition

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