• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Desserts » Muffins & Sweet Breads » Easy Carrot Cake Muffins with a Cream Cheese Frosting

Easy Carrot Cake Muffins with a Cream Cheese Frosting

By: Rosemary Published: August 26, 2022 Updated on: August 26, 2022

Share

Share
Pin
Email
Jump to Recipe

The perfect way to start the day is with these Easy Carrot Cake Muffins. You can always fancy them up for the perfect dessert with a delicious Creamy Cream Cheese Frosting, or plain for an afternoon snack.

Carrot cake muffins on paper.

I remember telling me I must try this Carrot Muffin recipe and thought  “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.

Table of Contents

  • Recipe Ingredients
      • Cream Cheese Frosting
  • How to make it
      • Never Miss a Recipe!
    • How to make the Cream Cheese Frosting
  • What to add to the carrot muffins?
  • How to Store Carrot Cake Muffins
  • Can they be frozen?
  • How to bake it in a loaf pan
  • Tips for making the Perfect Muffins
  • More Delicious Muffin Recipes
  • Easy Carrot Cake Muffins with a Cream Cheese Frosting
    • Ingredients US CustomaryMetric 1x2x3x
      • CARROT MUFFINS
      • CREAM CHEESE FROSTING
    • Instructions 
      • CARROT MUFFINS
      • CREAM CHEESE FROSTING
      • *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.
    • Notes
    • Nutrition

Recipe Ingredients

  • Brown Sugar
  • Oil
  • Eggs
  • Carrot
  • Milk
  • Flour
  • Baking Powder
  • Baking Soda
  • Cinnamon
  • Salt

Cream Cheese Frosting

  • Butter
  • Cream Cheese Frosting
  • Icing Sugar
  • Vanilla
  • Salt
  • Cream
Ingredients for the muffins on a wooden board.

How to make it

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.

Whisking the wet ingredients in a glass bowl.

In a medium bowl, whisk together the dry ingredients, sugar, flour, baking powder, baking soda, cinnamon and salt.

The dry ingredients whisked in a bowl.

Add the dry ingredients to wet ingredients, stir with a spatula or wooden spoon just until combined (15 or 16 stirs no more).

Mixing the dry and wet ingredients together.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Spoon the batter into the prepared muffin tin and bake for approximately 20 minutes. Let cool completely before frosting.

    The muffins in the tin before and after baking.

    How to make the 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.

    Making the frosting in a white bowl.

    Frost the cooled muffins if desired.

    Frosting the cupcakes.

    What to add to the carrot 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?

    Carrot cake muffins on paper.

    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. Bring to room temperature before serving if refrigerated.

    Can they be frozen?

    It’s best to freeze just the muffins without the cream cheese frosting. Make sure they have cooled completely, place them either in a freezer safe container or bag. They will keep for up to 3 months in the freezer.

    A bite out of a muffin.

    How to bake it in a loaf pan

    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.

    Tips for making the Perfect Muffins

    1. 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!
    2. Use either paper liners in your muffin pan or grease and flour the pan.
    3. Fill the muffin tin 3/4 full.
    4. Do not over bake.

    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. I hope you enjoy them as much as we did! Enjoy.

    A frosted muffin on brown paper.

    More Delicious Muffin Recipes

    • Lemon Muffins with a Crumb Topping
    • Big Double Chocolate Chip Muffins
    • Easy Pumpkin Muffins with a Cinnamon Glaze
    • Orange Streusel Muffins
    A muffin on a paper bag.

    Easy Carrot Cake Muffins with a Cream Cheese Frosting

    Rosemary Molloy
    Easy Carrot Cake Muffins, the best, simple, fast breakfast, snack or dessert muffin, delicious with or without frosting or nuts. 
    4.92 from 116 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 muffins
    Calories 382 kcal

    Ingredients
     
     

    CARROT MUFFINS

    • 1 cup brown sugar
    • 1/2 cup vegetable oil
    • 2 eggs (beaten)
    • 1 cup shredded carrots (2 medium carrots)
    • 1/2 cup milk
    • 1 1/2 cups flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1/4 teaspoon salt

    CREAM CHEESE FROSTING

    • 1/4 cup butter
    • 1/4 cup + 1/2 tablespoon cream cheese (whole fat) (63 grams – total)
    • 2 1/2 cups icing sugar
    • 1/4 teaspoon vanilla
    • pinch salt
    • 2 tablespoons cream (whole/heavy or whipping cream)

    Instructions
     

    CARROT MUFFINS

    • Pre-heat oven to 400°F (200° C). Grease and flour a 12 medium size muffin tin or an 8 or 9 inch loaf pan.
    • 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). Spoon the batter into the prepared muffin tin and bake for approximately 20 minutes. Let cool completely before frosting. Bake for approximately 20 minutes. 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.

      Notes

      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?
      To store the muffins place 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. Bring to room temperature before serving if refrigerated.
      It’s best to freeze just the muffins without the cream cheese frosting. Make sure they have cooled completely, place them either in a freezer safe container or bag. They will keep for up to 3 months in the freezer.

      Nutrition

      Calories: 382kcalCarbohydrates: 56gProtein: 3gFat: 16gSaturated Fat: 11gCholesterol: 47mgSodium: 217mgPotassium: 138mgSugar: 43gVitamin A: 2055IUVitamin C: 0.7mgCalcium: 60mgIron: 1.1mg
      Keyword carrot cake muffins, carrot muffins
      Tried this recipe?Let us know how it was!

      Updated from January 13, 2017.

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        Breakfast, Breakfast / Brunch, Cakes & Cupcakes, Desserts, Frostings & Glazes, Muffins & Sweet Breads, Vegetables

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. Maneanne says

          October 20, 2022 at 9:09 pm

          5 stars
          Great recipe. Simple and easy. Muffins are super moist. I added ginger and nutmeg for extra flavor.

          Reply
          • Rosemary says

            October 21, 2022 at 3:53 pm

            Hi Maneanne, thanks so much, glad you enjoyed them. Take care!

            Reply
        2. Hayley says

          October 11, 2022 at 2:48 am

          Can you use bagged pre-grated carrot?

          Reply
          • Rosemary says

            October 11, 2022 at 1:59 pm

            Hi Hayley you can but I don’t recommend it. Bagged stuff usually have a coating on the ingredients so they don’t stick together.

            Reply
        3. Nabs says

          September 13, 2022 at 5:02 pm

          5 stars
          This is one of the best carrot cake muffin recipes I have ever tried. They turned out beautifully. A soft sponge topped with the most luscious cream cheese frosting. Thank you!

          Reply
          • Rosemary says

            September 15, 2022 at 8:20 pm

            Hi Nabs, thanks so much, so glad you enjoy the muffins. Take care!

            Reply
        4. Niki says

          May 15, 2022 at 5:35 pm

          5 stars
          So glad I came across your recipe. Had a few carrots left over and just added some raisins and lemon zest to the mix. BEST carrot cake muffin recipe! Thank you! They went down a treat with son and husband.

          Reply
          • Rosemary says

            May 18, 2022 at 8:15 pm

            Hi Niki, thanks so much, so glad you came across the recipe too. I’m happy everyone enjoyed them. Take care.

            Reply
        5. JOY ROBLES says

          January 26, 2022 at 10:26 pm

          5 stars
          They were amazing. The frosting was refreshing ,sweet, and fluffy .They were by far the best tasting muffins I ever eaten. Thank you for posting this recipe.

          Reply
          • Rosemary says

            January 29, 2022 at 10:03 pm

            Hi Joy, thanks so much, so glad you enjoyed them. Have a great weekend.

            Reply
        « Older Comments

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        Homemade Potato Gnocchi

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs