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.
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
Hi Akhona, thanks so much, that’s great, I loved when my kids helped in the kitchen. Have a wonderful weekend.
i just made these for the first time,they are super easy,i will let you know the results.
Hi Susanne, thanks let me know how they turned out.
OMG! I just made these Carrot muffins, they came out perfect. Thank you.
Hi J. Morris, great so glad you like them. Have a great week.
Very informative.cant wait to try each of the recipies. Thank
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.
Hi Taylor, thanks so much, so glad you liked the muffins. Have a great weekend.
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.
Hi Sandy, thanks so much so glad you like them. Have a great weekend.
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!
Hi Laurie, I have never used almond flour for these, maybe a good gluten free flour would work better.
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
Hi Sandra, thanks so much, I hope you enjoy the muffins. Let me know how it goes.
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!
Hi Fiona, thanks so much so glad you enjoyed them and your boys enjoyed the frosting! Happy New Year.
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!
Hi Sheila, thanks so much, so glad you like it. Have a great weekend.
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
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.
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
Hi Dawn, thanks so much, so glad you like them. Have a great weekend.
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 😀
Hi Cande, thanks this made my day. So glad you enjoyed the recipe. One of my daughter’s favourites. Have a great day.
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!
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.
These look so amazing! I love how they are in muffin form!
Hi Sharon, thanks so much.
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!
Hi Kristen, I wish I liked oatmeal because that oatmeal sounds great, and yes I enjoyed them as a snack. Have a great week.