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Moist carrot cake muffins with cream cheese topping on a white plate

Moist Carrot Cake Muffins with Cream Cheese Topping

Delightful muffins combining the sweetness of grated carrots with warm spices, topped with a creamy frosting. Perfect for breakfast or as an afternoon snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar (packed)
  • 0.5 cups vegetable oil (or melted coconut oil)
  • 3 large eggs
  • 2 cups finely grated carrots
  • 1 tsp vanilla extract
  • 0.5 cups crushed walnuts (optional)
Cream Cheese Topping
  • 8 oz cream cheese (softened)
  • 0.25 cups unsalted butter (softened)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tray with cupcake liners or lightly grease it with non-stick spray.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, grated carrots, and vanilla extract. Mix well until all ingredients are incorporated.
  5. Gradually add the wet mixture into the dry mixture, stirring gently until just combined. Avoid overmixing.
  6. If using crushed walnuts, fold them into the batter.
Baking
  1. Scoop an even amount of batter into each muffin cup, filling them about ¾ full.
  2. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tray for about 5 minutes, then transfer to a wire rack to cool completely.
Topping
  1. In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth.
  2. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
  3. Once muffins are completely cool, frost each muffin generously with the cream cheese frosting.

Notes

To store, keep muffins in an airtight container at room temperature for up to three days, or freeze for up to three months. Batter can be refrigerated for up to 24 hours before baking.