The perfect way to start the day with these Easy Carrot Cake Muffins. You can always fancy them up for the perfect dessert with a delicious Creamy Cream Cheese Frosting.
Carrot Cake Muffins
Last summer 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.
What to add to Carrot Cake Muffins?
This recipe doesn’t call for nuts, and to tell the truth I kind of like it without. You can add them if you want, chopped walnuts or pecans would be perfect. Or what about some raisins?
If you use raisins then be sure to soak them in boiling water for about 3-5 minutes to plump them up. And nuts are always better when roasted.
Roast in a cookie pan for about 5-7 minutes, be sure to let them cool in a separate bowl so they don’t continue to bake.
If you like a lighter touch of nuts, then how about sprinkling some ground up pecans on the yummy Cream Cheese Frosting?
Be sure to watch the Video!
How to Store Carrot Cake Muffins
- Be sure to store them either in an airtight container or bag.
- They will last up to 3 days at room temperature or 7 days in the fridge.
- Of course if you have frosted them they definitely need to be refrigerated.
The Best Carrot Cake Muffins
So twelve of these little gems without the frosting, has only 226 calories each, not bad for an afternoon snack with a cup of tea.
I love Muffins for Breakfast too. You could leave the frosting off a few of these Carrot Cake Muffins to serve for Breakfast and frost some for an easy delicious dessert.
If you prefer you could make a loaf instead of muffins or even a small cake. Make sure to use an 8 inch loaf or cake pan.
Be sure to lower the temperature to 350F (180C). And bake for at least 35-40 minutes, of course you should check with a tooth pick for doneness.
These are so good fresh baked from the oven, but if you want that taste again, just warm them up for about 30 seconds in the microwave before eating one.
How to make the Perfect Muffins
- 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. Force yourself to stop stirring!
- Use either paper liners in your muffin pan or grease and flour the pan.
- Fill the muffin tin 3/4 full.
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. Enjoy!
Easy Carrot Cake Muffins with a Cream Cheese Frosting
Ingredients
CARROT MUFFINS
- 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 (195 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
CREAM CHEESE FROSTING
- 1/4 cup butter (50 grams)
- 1/4 cup + 1/2 tablespoon cream cheese (whole fat) (63 grams)
- 2 1/2 cups icing sugar (300 grams)
- 1/4 teaspoon vanilla
- pinch salt
- 2 tablespoons cream
Instructions
CARROT MUFFINS
- Pre-heat oven to 400°F (200° C). Grease and flour a 12 medium size muffin tin*.
- In a medium bowl whisk together the vegetable oil, beaten eggs, carrots and milk.
- In a medium bowl, whisk together the dry ingredients, sugar, flour, baking powder, baking soda, cinnamon and salt.
- Add the dry ingredients to wet ingredients, stir with a spatula or wooden spoon just until combined (15 or 16 stirs no more). Bake for approximately 20 minutes. Let cool completely before frosting. Enjoy!
CREAM CHEESE FROSTING
- In a medium bowl beat butter and cream cheese until creamy approximately one minute. Add icing sugar a little at a time, continue beating, add salt and cream beat approximately 3 minutes until fluffy.
*If you make a loaf instead then be sure to lower the temperature to 350F (180C) and let it bake for at least 30-35 minutes before testing, it may need longer.
Nutrition
Updated from January 13, 2017.
Salewa says
Hi, do you think sunflower oil would work as a sub? I don’t have any vegetable oil at home and hoping to make these today. Thank you 🙂
The reviews are good so looking forward to trying this.
Rosemary says
Hi Salewa, sure sunflower oil is fine, I use that all the time. Hope you like them.
Cyndi says
Added 1/2 teaspoon of cloves also, and iced with lemon icing with grated rind on top – yummy!
Rosemary says
Hi Cyndi, sounds great, glad you enjoyed them.
Edith Goldman says
Curious about adding grated apples to this? We don’t use milk so my options are either almond milk or Greek yogurt. Thank you.
Rosemary says
Hi Edith, substituting with coconut or almond milk should be no problem, rather than greek yogurt. Be sure to use unsweetened milk though. Let me know how it goes. Have a great Sunday.
Nancy MacIntosh says
added ginger 1/2 tsp. and dried cranberries (a small handful)and pumpkin seeds (a smaller handful) . Easy to make and are tasting great as I munch on one. No icing sugar though but they are delicious without
Rosemary says
Hi Nancy, thanks glad you like them. Great additions too. 🙂
Gabi says
Delicious and so easy to make!
Rosemary says
Hi Gabi, thanks so much, glad you enjoyed it.
Akhona Tonisi says
I just made these with my 7 year old (without frosting). My little one says the recipe is so easy she will make them on her own next time. You guys rock, thanks a lot
Rosemary says
Hi Akhona, thanks so much, that’s great, I loved when my kids helped in the kitchen. Have a wonderful weekend.
susanne hook says
i just made these for the first time,they are super easy,i will let you know the results.
Rosemary says
Hi Susanne, thanks let me know how they turned out.
J. Morris says
OMG! I just made these Carrot muffins, they came out perfect. Thank you.
Rosemary says
Hi J. Morris, great so glad you like them. Have a great week.
joy says
Very informative.cant wait to try each of the recipies. Thank
Taylor says
Hi Rosemary,
I had never really tried any of your recipes before and I love carrot cake and any other variations of the sort. I tried this but doubled the recipe and it worked out wonderfully. The house smelt amazing after I had made these and they were the best tasting muffins that I had made in a while, if I do say so myself. They were fluffy and moist, absolutely perfect for tea time. Thank you so much for sharing this recipe.
Rosemary says
Hi Taylor, thanks so much, so glad you liked the muffins. Have a great weekend.
Sandy says
Hi Rosemary, thank you so much for your recipes. I just used your carrots muffin recipe and they turned out great, taste very nice. Love it, they are simple and easy to follow.
Rosemary says
Hi Sandy, thanks so much so glad you like them. Have a great weekend.
Laurie says
Hi Rosemary,
These sound and look delicious! Was wondering if you’d ever tried almond flour instead of regular flour? Hoping to find a gluten-free breakfast on-the-go option… was thinking that the almond would up the protein as well but don’t want to make leaden muffin bombs. Thanks for any input!
Rosemary says
Hi Laurie, I have never used almond flour for these, maybe a good gluten free flour would work better.
Sandra says
Hi
Just came across your site. Very nice
Will try 5he chocolate chip muffins, tried so many. Trying to make them home made. Have not found one yet.
And your other recipes look great.
Thank you
Rosemary says
Hi Sandra, thanks so much, I hope you enjoy the muffins. Let me know how it goes.
Fiona Murphy says
These are fabulous! And so easy to make, I made them with the help of my 4 year old boys. They didn’t last long enough to get the frosting on, maybe next time 😁. Thanks!
Rosemary says
Hi Fiona, thanks so much so glad you enjoyed them and your boys enjoyed the frosting! Happy New Year.
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.