Description
These Moist Carrot Cake Muffins with Cream Cheese Frosting are a delightful treat perfect for breakfast, dessert, or snack time. Made with finely grated carrots, warm spices like cinnamon and nutmeg, and a sweet cream cheese frosting, these muffins are tender, flavorful, and irresistibly moist. Optional crushed pineapple and nuts add extra texture and flavor. Easy to prepare and bake, they bring classic carrot cake flavors into convenient individual servings.
Ingredients
Scale
For the Muffins
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained well (optional)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners to prevent sticking and ensure easy removal of muffins.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients. In a large bowl, whisk the eggs with granulated sugar and light brown sugar until smooth and slightly fluffy. Then add the vegetable oil (or melted coconut oil), unsweetened applesauce, and vanilla extract, mixing well to incorporate.
- Add Carrots and Optional Add-ins. Stir in the finely grated carrots. If using, fold in the drained crushed pineapple and chopped walnuts or pecans for extra moisture and texture.
- Combine Wet and Dry Ingredients. Gradually add the dry ingredient mixture to the wet ingredients. Mix gently and just until combined, being careful not to overmix to keep muffins tender.
- Fill Muffin Cups and Bake. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins. Remove the muffins from the oven and let them cool completely in the tin on a wire rack to prevent sogginess and allow them to set.
- Prepare Cream Cheese Frosting. In a bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Add sifted powdered sugar, vanilla extract, and a pinch of salt, then continue beating until the frosting is fluffy.
- Frost Muffins. Once the muffins have cooled completely, frost each muffin generously with the cream cheese frosting before serving.
Notes
- Finely grating the carrots is key to achieving extra moist muffins.
- If using pineapple and nuts, make sure the pineapple is well drained to avoid soggy batter.
- Store frosted muffins in the refrigerator for up to four days; bring to room temperature before serving for the best flavor.
- For a nut-free version, omit the walnuts or pecans.
- These muffins can be frozen unfrosted for up to 2 months; thaw before frosting.
