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?
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 (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*.
- 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.
Dharma says
Made this for my family. My sister is not one to love something with veggies in it but couldn’t get enough of this!! I only got one they went that fast. These cupcakes are also really moist making them sooo much more delicious
Rosemary says
Hi Dharma, thanks so much, so glad everyone and your sister liked them. Have a great weekend.
cac says
Yum everyone here loved these.
I used 1 cup of standard flour and 1/2 cup of whole meal and you would never know!
Thank you! Ive searched for a good carrot muffin recipe for a longggg time and I think I’ve just found it! 😉
Rosemary says
Hi Cac, thanks so much, so glad you liked the muffins. Take care.
Mickey says
These were so easy and delicious! I had been craving carrot cake and it hit the spot exactly. I used low fat cream cheese and bought the carrots already shredded at grocery store – it was not much more difficult than a box cake mix!
Rosemary says
Hi Mickey, thanks so much, so glad you enjoyed them. Take care.
Daiana says
I tried this recipe yesterday it was amazing! I just added a little bit of clove and nutmeg it was amazing!! Thank you.
Rosemary says
Thanks Daiana, so glad you enjoyed it. Have a great weekend.
Ruby says
Hi! I am so glad I made this recipe, by far the best one I have. But then I realized I didn’t have the cupcake liners. 🤦 So I made a loaf and adjusted the temp. DO NOT adjust the temp to 350. I had to readjust to 400 at 1 hr and 20 minutes in because it was so late, the whole inside was practically still raw. I ended up burning the outside because of the temp change. Other than that, the recipe was really good!
Rosemary says
Hi Ruby, I think turning it up to 400 caused it to be raw inside and burning the outside. I have never baked a sweet loaf at 400F. Maybe you should check your oven temperature because 1 hour and 20 minutes seems like a long time also. Let me know.
Jo says
Turned out beautifully. Thankyou
Rosemary says
Thanks Jo, glad you enjoyed them. Take care.
Cindy Depriest says
Was sceptical at first but they turned out very nicely . Taste awesome. Not to sweet just right.
Rosemary says
Hi Cindy, thanks so much so glad you liked them. Take care.
Dan says
No direction for sugar
Rosemary says
Hi Dan, yes the instructions say to whisk it together with the flour, baking soda, baking powder, cinnamon and salt. 🙂
Nashali says
For the frosting when it says cream what does that mean ?
Rosemary says
Hi Nashali, it means (which I added, thanks) whole, heavy or whipping cream, usually about 30% fat. If you wanted half and half cream would also work. Hope that helps.
Linda says
Generally, when I see a new recipe, I visualise, what the ingredients. , and the out come.
It passed all my criteria.
It is a very simple, easy carrot 🥕 muffin cake to make and simply Devine.
I followed the receipe to the T and used edible flowers to decorate the icing.
Rating 11/10.
From Australia
Rosemary says
Hi Linda, thanks so much, so glad you like the recipe. Have a great weekend.
Olivia says
So good and very easy to make. I used coconut oil instead of vege oil, and I added only half a cup of sugar. They were delicious!
Great recipe
Rosemary says
Hi Olivia, thanks so much, so glad you enjoyed them. Have a great week.
Leah Eggen says
Very moist, tasty carrot muffin. I was looking for a recipe that did not have nuts or raisins. This is great! easy to make.
Rosemary says
Thanks Leah, glad you liked them.
Wendy Hetherington says
I made this today (gluten free ) with Namaste, cup to cup gluten free all-purpose flour, and it is so moist and delicious! It took 45 minutes at 350 degrees in a loaf pan, I also soaked some sultana raisins and added them in. Iced with cream cheese icing. I will definitely make this again. Soooooo good. Enjoyed my first piece after dinner with a cup of tea. An absolute winner!
Rosemary says
Hi Wendy, thanks so much for letting me know using gluten free flour. And glad you enjoyed them. Have a great weekend.
Yvonne says
Love these muffins! I’m curious about doubling the recipe. Should I double all ingredients?
Rosemary says
Hi Yvonne, yes for sure you could double the recipe and yes double all the ingredients. Glad you like them.
Yvonne says
Amazingly easy & tasty.
So easy & quick lovely with a cup of tea.
About to frost mine for extra tastiness.
Rosemary says
Hi Yvonne, thanks so much, so glad you like them. 🙂
Doreen Mc Clarty says
This is my go to recipe for a quick and delicious muffins. Family and friends are crazy about them with or without the frosting. For a novice baker like myself it’s definitely flop proof. Wonderful muffins every time.
Rosemary says
Hi Doreen, thanks so much, so glad you and your friends and your family enjoy them. Have a great week.