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Moist Carrot Cake Muffins with Cream Cheese Frosting

Close-up of two delicious carrot cake muffins topped with thick cream cheese frosting and shredded carrot garnish.
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Bake these moist carrot cake muffins featuring warm cinnamon spice and top them with a simple cream cheese frosting for a bakery-style treat perfect for breakfast or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely shredded carrots
  • 1/2 cup chopped walnuts or raisins (optional)
  • For Frosting: 4 ounces cream cheese, softened
  • For Frosting: 1/4 cup unsalted butter, softened
  • For Frosting: 1 1/2 cups powdered sugar
  • For Frosting: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. 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, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
  5. Fold in the shredded carrots and any optional nuts or raisins.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. 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.
  8. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
  9. Once the muffins are completely cool, spread or pipe the cream cheese frosting onto each muffin top.

Notes

  • For extra moist muffins, use freshly grated carrots instead of pre-shredded ones.
  • You can prepare this easy carrot muffin recipe up to 2 days ahead and store unfrosted muffins in an airtight container.
  • Freeze baked, unfrosted muffins for up to 3 months. Thaw overnight before frosting and serving.

Nutrition

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