Moist Carrot Cake Muffins with Cream Cheese Frosting
This post may contain affiliate links. Please read my disclosure policy.
Carrot Cake Muffins bursting with fresh carrots and warm spices and topped with tangy cream cheese frosting are moist, delicious, and just perfect for a special occasion or weekend brunch! The whole family will love the flavors of carrot cake in these moist muffins!
Why you’ll love this Carrot Muffins recipe!
Ingredient notes
Muffins
- Grated fresh carrots | Use a box grater to grate the carrots finely. The moisture from the carrots contributes to the muffins’ texture and helps keep them moist.
- Warm spices | Cinnamon and nutmeg are classic spices for carrot cake. Adjust the amounts to suit your taste.
- All-purpose flour | Creates the structure of these delicious muffins.
- Baking powder and baking soda | These leavening agents help the muffins rise. Make sure you check the expiration on them!
- Sugars | Granulated sugar and brown sugar add complexity to the sweetness and prevent them from drying out, contributing to a softer texture.
- Large eggs | Add moisture and structure to the muffins. For best results, be sure they are at room temperature before adding to the batter.
- Vegetable oil | Vegetable oil also adds moisture to the muffins.
- Chopped walnuts | Chopped nuts folded into the batter add texture and flavor.
Frosting
- Cream cheese | Use full-fat, softened cream cheese for the best texture and flavor.
- Unsalted butter | Like the cream cheese, it should be softened first.
- Powdered sugar | Adds the sweetness to create a yummy frosting.
- Milk | Use milk to thin the frosting slightly.
- Pure vanilla extract | Enhances the overall flavor of the muffins and the frosting.
How to make Carrot Cake Muffins recipe
STEP 1 | Mix dry and wet ingredients
Whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl; set the flour mixture aside.
Grab a large mixing bowl, then add the eggs, vegetable oil, sugars, and vanilla extract, stirring until well combined.
Pour the dry ingredients into the bowl of wet ingredients and stir gently until just combined.
STEP 2 | Finish the batter
Gently fold the grated carrots and chopped walnuts into the muffin batter until just combined.
Evenly divide the batter among muffin tins lined with paper liners, filling the muffin cups about 2/3 full. If you like, lightly spray the muffin liners with cooking spray before filling the cups.
Note: You may need two muffin pans — depending on the size of your pans, this recipe will yield 12 to 15 muffins.
STEP 3 | Bake the muffins
Bake in a 350-degree preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool for 10 minutes in the muffin tin before transferring to a wire rack to cool completely.
tips
- Ensure the carrots are finely grated for a more even distribution throughout the muffin batter. Large or unevenly grated carrot pieces may affect the texture of the muffins.
- Avoid using pre-packaged shredded carrots, as they may be drier.
- Do not overmix! Overmixing can lead to dense muffins. Mix the wet and dry ingredients just until combined. A few lumps are okay; they will usually bake out.
- Be sure to allow 30 – 45 minutes for the butter to soften and ensure the cream cheese is at room temperature to prevent lumps in the frosting.
STEP 4 | Make the cream cheese frosting
Add the softened cream cheese and butter to a large mixing bowl and beat until the mixgture is smooth and creamy. You may use either an electric hand mixer or stand mixer.
Gradually add the powdered sugar, beating well after each addition. Then, mix in a tablespoon of milk and the vanilla extract until smooth.
Spread or pipe the cream cheese icing over the tops of the cooled muffins and garnish with a sprinkle of cinnamon or additional finely chopped nuts if desired.
If you enjoy today’s recipe, these Carrot Cake Cookies and my Glazed Strawberry Biscuits make tasty Easter treats, too!
Frequently asked questions
You can absolutely freeze carrot muffins, but don’t add the glaze or toppings if you plan to do so. Bake the muffins and let them cool completely before storing in a resealable freezer bag. They should stay fresh for up to 3 months in the freezer.
When sealed tightly, these muffins will stay fresh for several days. To reheat, warm them for 20 seconds in the microwave.
Oil in the muffin batter is what makes them moist. According to Bob’s Red Mill, oil slows down gluten formation to keep certain baked goods tender and fluffy in texture
Variations and substitutions
- You may substitute any neutral-flavored oil — like canola, corn, grapeseed, safflower, or sunflower oils — for the vegetable oil.
- Not a fan of walnuts? Use pecans instead, or skip the nuts and toss in a few raisins.
- Optional add-ins: Ground ginger for a bit more zing, orange zest for citrus notes, juicy golden raisins, or flaked sweetened coconut for added texture and flavor.
Storage tips
- Keep the muffins in the fridge in an airtight container to maintain their freshness.
- These muffins may be frozen (before they are frosted) for up to 3 months.
Looking for more yummy breakfast muffins?
My Maple-Glazed Bacon Muffins — with bacon in the batter and as a garnish on top — are the perfect combination of salty and sweet. Or, you might like to try my bakery-style Coffee Cake Muffins with Cinnamon Streusel topping — so, so good!
What to serve with Carrot Cake Muffins
Enjoy these fluffy carrot cake muffins with a steaming cup of coffee for an afternoon snack, or serve them as a sweet option for a weekend or a special Easter brunch — they are always so popular!
Love this recipe? Bookmark it for the future!
Simply tap the heart symbol located in the lower right corner of your screen, and the recipe will be securely stored in your own recipe box.
Carrot Cake Muffins with Cream Cheese Frosting
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 large eggs foom temperature
- ½ cup vegetable oil packed
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 ½ cups grated carrots
- ¾ cup walnuts chopped
Cream Cheese Frosting
- 1 8-oz. pkg. cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F. Line a muffin tin with paper liners or spray lightly with cooking spray.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large mixing bowl, blend the eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract until well combined.
- Add the flour mixture to the bowl containing the wet ingredients and mix until just combined. Gently gold in the grated carrots and chopped walnuts (if using).
- Spoon or pipe the batter into the muffin cups, filling each about ⅔ full.
- Bake for 18 – 22 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Cream Cheese Glaze
- Beat the softened cream cheese and butter until smooth and creamy (using a hand or stand mixer). Gradually add the powdered sugar, beating well after each addition.
- Mix in the milk and vanilla extract until smooth and well combined. Spread or pipe the cream cheese icing over the tops of the cooled muffins. If desired, garnish with a sprinkle of cinnamon and additional chopped nuts.
Notes
-
- You may need two muffin pans — depending on the size of your pans, this recipe will yield 12 to 15 muffins.
- Ensure the carrots are finely grated for a more even distribution throughout the muffin batter. Large or unevenly grated carrot pieces may affect the texture of the muffins.
- Avoid using pre-packaged shredded carrots, as they may be drier.
- Do not overmix! Overmixing can lead to dense muffins. Mix the wet and dry ingredients just until combined. A few lumps are okay; they will usually bake out.
- Be sure to allow 30 – 45 minutes for the butter to soften and ensure the cream cheese is at room temperature to prevent lumps in the frosting.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
