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Moist Carrot Cake Muffins with Cream Cheese Frosting

A close-up of a delicious carrot cake muffin topped with thick cream cheese frosting and a dusting of spice.
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Bake these bakery-style carrot cake muffins that are incredibly moist, spiced perfectly, and topped with a dreamy cream cheese frosting. This easy recipe is ideal for breakfast, brunch, or a comforting snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or raisins (optional)
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (if needed for thinning)

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, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
  6. Fold in the grated carrots and the optional nuts or raisins.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. 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.
  9. While the muffins cool, prepare the frosting: In a bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually beat in the sifted powdered sugar until fully incorporated. Mix in the vanilla extract. If the frosting is too thick, add milk one teaspoon at a time until you reach a spreadable consistency.
  11. Once the muffins are completely cool, spread or pipe the cream cheese frosting onto the tops of each muffin.

Notes

  • For the moistest muffins, use finely grated carrots. You can grate them by hand or use a food processor.
  • This recipe makes freezer-friendly muffins. Cool them completely, then store them in an airtight container in the freezer for up to three months. Thaw them overnight before serving.
  • If you prefer a streusel topping instead of frosting, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter (cubed), and 1/2 teaspoon cinnamon. Cut the butter into the dry ingredients until crumbly, then sprinkle over the batter before baking.

Nutrition

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