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Moist Carrot Cake Muffins with Dreamy Cream Cheese Frosting

Two moist carrot cake muffins topped with thick swirls of white cream cheese frosting.
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You can make these bakery-style carrot cake muffins that are moist, flavorful, and packed with warm spices. This easy recipe includes instructions for a creamy cream cheese frosting, making them perfect for breakfast, brunch, 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
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups shredded carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk (or more, as 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 large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the shredded carrots and the optional nuts.
  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 of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  9. To make the frosting, beat the softened cream cheese and butter together in a bowl until smooth.
  10. Gradually add the sifted powdered sugar, beating until combined. Add the vanilla extract and milk. Beat until the frosting is light and fluffy, adding a tiny bit more milk if you need a thinner consistency for spreading.
  11. Once the muffins are completely cool, spread or pipe the cream cheese frosting onto the tops of each muffin.

Notes

  • You can prepare this batter the night before and store it covered in the refrigerator. Add 2-3 minutes to the baking time if baking directly from cold.
  • For an extra moist muffin, you can substitute 1/4 cup of the oil with applesauce.
  • These homemade carrot muffins freeze well. Store unfrosted muffins in an airtight container for up to three months. Frost them after thawing.

Nutrition

Find it online: https://kingscook.com/carrot-cake-muffins-recipe/