The perfect way to start the day with these Easy Carrot Cake Muffins, if you want to fancy them up just frost them with a delicious Creamy Cheese Frosting.
Last summer, (which seems so long ago with the cold we are going through here in Italy) when I went to visit my Cousin for a few days. Lucky for me she shared some of her amazing recipes.
Some she told me were from her beloved Aunt, some from friends and some from other family members.
I remember coming across this Carrot Muffin recipe and thinking “I have never met a Muffin I didn’t like”, this is a definite must try. So if you love Carrot Cake then you are going to love these Easy Carrot Cake Muffins.
The recipe doesn’t call for nuts, and to tell the truth I kind of like it without. You can add them if you want. Or sprinkle them on the yummy Cream Cheese Frosting.
Easy Carrot Cake Muffins
I am actually trying to eat a little less “over the top” these days. I know I am one of those let’s-get-fit-if-I-can January people.
So twelve of these little gems, but sorry to say without the frosting, has only 204 calories each, not bad for an afternoon snack with a cup of tea.
I love Muffins for Breakfast too, so you could leave the frosting off a few of these Carrot Cake Muffins and frost some for an easy delicious dessert. I ended up making 8 medium and a really small loaf.
Muffins aren’t very popular in Italy and I really don’t know if they are still popular in North America, but I love them. Some people think they are difficult to make because if you stir too much they become rubbery, so just remember stir 15 or 16 times and you can’t go wrong.
And I have to tell you even my youngest loved how moist and delicious they were. And guess what, there are only two left. I hope you enjoy them as much as we did. Happy Weekend!
- 1 cup brown sugar 200 grams
- 1/2 cup vegetable oil 112 grams
- 2 eggs (beaten)
- 1 cup shredded carrots (2 medium carrots)
- 1/2 cup milk 115 grams
- 1 1/2 cups flour 187 grams
- 1 teaspoon baking powder 5 grams
- 1 teaspoon baking soda 7 grams
- 1 teaspoon cinnamon 6 grams
- 1/4 teaspoon salt 1.4 grams
- 1/4 cup butter 56.5 grams
- 1/4 cup + 1/2 tablespoon cream cheese (whole) 63 grams
- 2 1/2 cups icing sugar 312.5 grams
- 1/4 teaspoon vanilla 1.05 grams
- pinch salt
- 2 tablespoons cream 28.5 grams
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Pre-heat oven to 400°F (200° C). Grease and flour a 12 medium size muffin tin.
In a medium bowl mix vegetable oil, beaten eggs, carrots and milk.
In another bowl, whisk together sugar, flour, baking powder, baking soda, cinnamon and salt.
Add dry ingredient to wet ingredients, stir just until combined (15 or 16 stirs). Bake for approximately 20 minutes. Let cool completely before frosting. Enjoy!
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In a medium bowl beat butter and cream cheese until creamy approximately 1 minute. Add icing sugar a little at a time, continue beating, add salt and cream beat approximately 3 minutes until fluffy.
Sheila says
These muffins are SO good. I used lite milk and soaked a couple of handfuls of sultanas in the milk while I was mixing other ingredients together. I used 1 cup of wholemeal flour and 1/2 cup of white flour. Very moist and delicious. Thank you!
Rosemary says
Hi Sheila, thanks so much, so glad you like it. Have a great weekend.
Daen says
Hi rosemary I’m just about to make the carrot cake muffins and wondered if it’s self raising flour and double cream ,I’m just learning to cook and these look amazing kind regards daen
Rosemary says
Hi Daen, no just regular all purpose flour and whole milk (not cream) in the batter recipe. Although it is double cream for the frosting. Hope that helps. Let me know how it goes.
Dawn says
Hi they are fab not iced them yet and not sure if they will last long enough.thanku so much for recipe kind regards dawn
Rosemary says
Hi Dawn, thanks so much, so glad you like them. Have a great weekend.
Cande says
I was on the subway on my.way home in a city where carrot cake is not common (the ones i tried are dry and boring), and i had a craving. I googled recipes and yours was the second. So glad i picked it! They are INCREDIBLE. I seriously can’t believe i just baked this. I’m a normal person. These taste like carrot cakes i had in amazing cafes in Copenhagen. Even better, actually. I added nutmeg, fresh grated ginger and some raisins. So good! Thank you thank you.
Also, my oven is great. It took about 10 minutes to bake and they didn’t burn on any sides 😀
Rosemary says
Hi Cande, thanks this made my day. So glad you enjoyed the recipe. One of my daughter’s favourites. Have a great day.
Tara says
Hi Rosemary,
I made these muffins and the family went crazy for them!
I am now tasked to make a whole bunch more but as mini muffins for my grandmothers 90th birthday.
do you have any suggestions regarding timing or any other tricks that may help them come out just as delicious?
thanks!
Rosemary says
Hi Tara, thanks so much, so glad everyone loved them. I would make the mini muffins for approximately 10-13 minutes instead of 20. Check them at 10 minutes with a toothpick although they may need a few more minutes. Let me know how it goes.
Sharon @What The Fork says
These look so amazing! I love how they are in muffin form!
Rosemary says
Hi Sharon, thanks so much.
Kristen Chidsey says
I just had carrot cake oatmeal for breakfast this morning, but boy do I wish I know had one of these muffins for my snack. LOVE Them!
Rosemary says
Hi Kristen, I wish I liked oatmeal because that oatmeal sounds great, and yes I enjoyed them as a snack. Have a great week.