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
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.
Video
Nutrition
Updated from January 13, 2017.
Sukma Lestari says
I made this for my friend’s birthday and it turn our so beautiful…I made a birthday cake with this recipe and so so so so good, I love it so much!!
thank you very much for the recipe
Julie says
Fantastic! I made this without any changes to the muffins but opted out of the icing. They were loved by all and especially my wee ones. Thank you for creating and sharing this recipe.
Rosemary says
Hi Julie, thanks so much so glad everyone including the little ones enjoyed them. Take care.
Hayley says
Lovely and light! I put a bit less sugar in too and used coconut oil just because I like the taste better than Vege oil. Beautiful recipe, thanks so much.
Rosemary says
Thanks Hayley, so glad you enjoyed it. Take care.
Jo Ann says
Excellent! Best carrot muffin recipe. I didn’t add as much brown sugar (1/2 cup),for me, this was enough. I added a bit more carrots (1/4 cup) because I didn’t want the grated carrots leftover. I froze 1 1/4 carrots for a repeat. I like that they expanded, once baked, to very nice sized muffins. Thanks for posting this.
Rosemary says
Hi Jo Ann, thanks so much, glad you enjoyed them. Take care.
Robin Stewart says
These were amazing!!! I used Bob’s Red Mill Gluten Free Flour for gluten free. So easy!
Roses says
Thanks for sharing this easy and amazing recipe.
Maria Nerius says
Easy to make, thanks for great instructions. When I need something special to bake I come to you first. Really appreciate the effort and joy you put into your bakes! Cheers and bravo!
Rosemary says
Hi Maria, thanks so much, what a wonderful compliment. Take care.
Julia wasserman says
Thanks for sharing this easy and amazing recipe. The muffins are delicious , light and moist. My 10 yrs old daughter made them this morning for my Bday and we enjoyed them without icing. Thanks!!!!
Rosemary says
Hi Julia, thanks so much, I love when kids cook and bake, good for you and your daughter. Take care and Happy Birthday Day!
Chandra Garg says
Loved the recipe! Quick question on the icing tube you’re using to decorate the muffins? What are they called? Is there a particular brand and style? I am practicing for my son’s birthday cake and am having the worst luck with finding icing instruments!
Rosemary says
Hi Chandra thanks so much. A round piping tip, I think I used #805 for these. I usually use Wilton. Hope that helps. Check out Cupcake Jemma on youtube for ideas. Take care.
christine glass says
amazing recipe.I love sweet foods which is why it’s perfect for me. (Review written by my son James 9 years old who made them)
Rosemary says
Hi Christine thanks James, so glad you enjoyed them and good for you for making them. Take care.
elisa says
I have tried them yesterday and they are delicious!!! thank you!!!18
Rosemary says
Hi Elisa, thanks so much, so glad you enjoyed them.