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Moist Carrot Cake Muffins with Cream Cheese Frosting

Close-up of four moist carrot cake muffins topped with thick swirls of white cream cheese frosting.
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Create bakery-style carrot cake muffins that are moist, flavorful, and spiced perfectly. This recipe includes instructions for a simple cream cheese frosting for an indulgent finish, making them ideal 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
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup packed light 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 pecans (optional)
  • 1/2 cup raisins (optional)
  • For the Cream Cheese Frosting: 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

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 medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large 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 dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the grated carrots, and the optional nuts and 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. To make the cream cheese frosting, beat the softened cream cheese and butter together in a bowl until smooth.
  10. Gradually add the sifted powdered sugar, beating until creamy. Mix in the vanilla extract.
  11. Once the muffins are completely cool, spread or pipe the cream cheese frosting onto the tops of the muffins.

Notes

  • For extra moist muffins, use freshly grated carrots rather than pre-shredded packaged carrots.
  • You can make these muffins freezer friendly by freezing them unfrosted. Thaw overnight in the refrigerator before frosting.
  • 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://alchemychef.com/carrot-cake-muffins-moist-recipe/