Easy Frosted Carrot Cake Muffins
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.
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, especially frosted!
Recipe Ingredients
- Brown Sugar
- Oil
- Eggs
- Carrot
- Milk
- Flour
- Baking Powder
- Baking Soda
- Cinnamon
- Nutmeg – optional
- Salt
Cream Cheese Frosting
- Butter
- Cream Cheese Frosting
- Icing Sugar
- Vanilla
- Salt
- Cream
How to make it
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, do not over mix.
Spoon the batter into the prepared muffin tin and bake until done, test with a toothpick. Let cool for a bit of time in the pan then move to a wire rack to cool completely. Make sure the muffins are completely cool before frosting.
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 the cream, beat until fluffy.
Frost the cooled muffins if desired or eat plain.
substitutions and variations
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.
Roasting nuts before chopping and adding to recipe enhances the nutty flavor so I suggest not skipping this step. To roast nuts, place them on a baking sheet and bake in a pre-heated 350F/180C oven 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? 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.
If you like different spices, you could add a little nutmeg or ginger or even some vanilla extract. Or if you like a crunchy topping you could sprinkle a streusel topping on the muffins before you bake them.
How to bake a Carrot Cake bread in 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 bake the bread or cake at 350F (180C). And bake for at least 35-40 minutes, of course you should check with a tooth pick for doneness.
tips for making the best 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.
- 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.
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
Easy Frosted Carrot Cake Muffins
Ingredients
CARROT MUFFINS
- 1 cup brown sugar (lightly packed)
- ½ cup vegetable oil (I use corn or sunflower oil)
- 2 large eggs (beaten)
- 1 cup shredded carrots (2 medium carrots)
- ½ cup milk (2% or whole milk)
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1-2 pinches nutmeg (optional)
CREAM CHEESE FROSTING
- ¼ cup butter (softened)
- 1/4 cup + 1/2 tablespoon cream cheese (whole fat) (63 grams – total, if you double or triple the recipe then double or triple this amount)
- 2½ cups powdered sugar
- ¼ teaspoon vanilla
- 1 pinch salt
- 2 tablespoons cream (whole/heavy or whipping cream with at least 30% fat content)
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 / 20-23 cm 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 18-20 minutes, test with a toothpick for doneness. When the toothpick is dry or a few crumbs attached they are done.
- Let cool for approximately 10 minutes in the pan then move to a wire rack to cool completely. Make sure the muffins are completely cool before frosting.
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 pre-heat the oven to 350F (180C) and let it bake for at least 30-35 minutes before testing, it may need longer.
Notes
How to store the carrot cake muffins
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. 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. 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
Updated from January 13, 2017.
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ZhELP! Our favorite flavor, but we have a grandson with egg allergy….is there a substitute? Thanks!
Hi Gayle try using a 1/2 cup of unsweetened plain applesauce, that apparently is the best substitute. Let me know how it goes. Take care!
Literally the best measurement of sugar and flour and all ingredients . Sometimes you encounter a recipe where ingredients aren’t quite right with measurements .
These came out so soft fluffy and amazingly delish. So excited this is now my go-to carrot cake muffin recipe.
Hi Julie, thanks so much, so glad you enjoyed them. Take care and Happy New Year!
Hi if making a loaf which size pan should be used
Thx
Hi Anna, I would use an 8 or 9 inch loaf pan. I hope you enjoy it. Take care!
You never mention anything about the brown sugar, when to add it to the mixture. Could I use melted butter instead of oil?
Hi Claudia, yes it is mentioned in the 3rd step, whisk together sugar, flour etc. Yes you can use melted butter instead of oil. I hope you enjoy them. Take care!
Absolutely perfect in every way! I compared a lot of different carrot muffin recipes and this one had the most reasonable amounts of sugar and oil. I let all the ingredients come to room temp and added the raisins, using her tip to let them sit in boiling water. The muffins rised beautifully and were very moist. Saving this recipe as a staple!
Hi Jennifer, thanks so much, so glad you liked them. Take care and have a wonderful weekend!
Great recipe. Simple and easy. Muffins are super moist. I added ginger and nutmeg for extra flavor.
Hi Maneanne, thanks so much, glad you enjoyed them. Take care!
Can you use bagged pre-grated carrot?
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.
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!
Hi Nabs, thanks so much, so glad you enjoy the muffins. Take care!
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.
Hi Niki, thanks so much, so glad you came across the recipe too. I’m happy everyone enjoyed them. Take care.
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.
Hi Joy, thanks so much, so glad you enjoyed them. Have a great weekend.