Description

Moist Carrot Cake Muffins with Cream Cheese Topping are soft, warmly spiced muffins made with fresh grated carrots, cinnamon, brown sugar, and a rich cream cheese topping. These easy carrot cake muffins are perfect for breakfast, brunch, spring baking, or a sweet snack, with a tender crumb and classic homemade carrot cake flavor in every bite.

Ingredients

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 1/2 cups grated carrots

1/2 cup chopped walnuts or pecans

4 ounces cream cheese, softened

2 tablespoons unsalted butter, softened

1 cup powdered sugar

1/2 teaspoon vanilla extract

1 to 2 tablespoons milk

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Instructions

1. Preheat the oven to 350°F and line a 12 cup muffin pan with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a large bowl, whisk together the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.

4. Stir in the grated carrots.

5. Add the dry ingredients to the wet ingredients and fold gently just until combined.

6. Fold in the chopped walnuts or pecans if using.

7. Divide the batter evenly among the muffin cups, filling each about three quarters full.

8. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few soft crumbs.

9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10. To make the topping, beat the cream cheese and butter until smooth.

11. Add the powdered sugar and vanilla extract, then mix until fluffy.

12. Add 1 to 2 tablespoons milk as needed for a soft, spreadable consistency.

13. Spread or spoon the cream cheese topping over the cooled muffins and serve.

Notes

Use freshly grated carrots for the best moisture and texture. Pre-shredded carrots tend to be too dry and coarse for soft muffins.

Do not overmix the batter once the flour is added. Gentle mixing keeps the muffins tender.

Let the muffins cool completely before adding the cream cheese topping so it stays smooth and thick.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 285
Sugar: 22g
Sodium: 210mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 43mg