Carrot Cake Muffins with Cream Cheese Frosting
Moist Carrot Cake Muffins with fresh carrots, warm spices, and tangy cream cheese frosting burst with carrot cake flavor in every bite! You'll have trouble deciding whether to serve them for brunch or dessert!
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
- 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
Serving: 1gCalories: 256kcalCarbohydrates: 31gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 52mgSodium: 158mgPotassium: 90mgFiber: 1gSugar: 18gVitamin A: 287IUVitamin C: 0.1mgCalcium: 32mgIron: 1mg
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.
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https://lifeloveandgoodfood.com/carrot-coconut-muffins/