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.
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.
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 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.
- Do not over bake.
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.
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.
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.
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
Nutrition
Updated from January 13, 2017.
I am staying at my parents during the stay-at-home order to help out with my mom post-surgery. My dad is a carrot cake aficionado. He is very particular though, about it being a true carrot cake, and it not having a lot of extras or fluff added to it (e.g. spices, fruit, etc.) He says, “if I wanted a spice cake, or a fruit cake, I would have asked for it!” Lol
Well, he said this may have just been his favorite ‘carrot cake’ recipe ever! I made a dozen muffins, thinned out the frosting to a glaze, as he doesn’t like a lot of it, and sprinkled some chopped pecans on top. They were devoured. The moistest, yummiest, carrot cake-iest muffin ever! Absolutely delicious!
Hi Ashley, thanks so much, and I have to agree with your father on the added fluff! 🙂 So glad he enjoyed them and all the best to your Mom. Take care.
Ohhhh weeeeeh! Thanks for sharing this recipe. During our current situation/staycation, I got hungry for something that I could make from scratch, out of what I had at home. It would give me something to do and later enjoy the results of my efforts, well the results WERE awesome without the icing!
P.S. I added 1/2 tsp pure vanilla.
I’m heading to the recipe index, searching for my next foodie adventure. 👍🏼
Hi Diana, thanks so much, so glad you enjoyed it. Take care.
Back at this one for granddaughter’s first birthday. Thanks!!
This was a fabulous recipe! I halved the sugar and skipped the frosting but it was still plenty sweet for us. Definitely saved and will be making this over and over again!
Hi Nancy, thanks so much, glad you enjoyed it. Take care.
Hands down, the easiest and most tastiest carrot cake recipe I’ve ever made
Thanks Tina, glad you enjoyed them. Take care.
These are so tasty, great for breakfast or a snack. I added raisins to mine for a bit of a different texture. I really like that these are not too sweet like so many other recipes are. I’ll be making these as my go to muffin recipe. Thanks so much! Delicious 😛
Hi Nancy, thanks so much, so glad you enjoyed them. Take care.
Made this recipe today substituting the 1 1/2 cups of flour with 1cup of all purpose gluten free flour and 3/4 cup of almond flour to make it a gluten free recipe. Came out great!
Hi Sandy, thanks for updating, glad you enjoyed it. Take care.
Perfect delicious recipe, thanks so much definitely making it my staple.
Thanks Mercy, glad you liked it. Take care.
Thank you!! These are delicious and EASY! A new breakfast staple here. I had to use reduced fat cream cheese bc that’s all we had and it’s not worth risking COVID19 for a few extra lipids and calories – still delicious and kids couldn’t tell the difference.
Thanks Mary, glad everyone enjoyed it. Take care.
Lovely moist cupcakes! Taste so good I’ve almost finished all of them in a day!
Hi Anna, thanks and yes they are eaten pretty quick in my house too. Take care.
Hi, I was just wondering if the muffins would still turn out as good using white whole wheat flour instead of AP?
Hi Lenaiya, unfortunately it isn’t a good idea, because wholewheat flour will make your muffins much denser and heavier and that’s is not what a muffin should be. Sorry.
Hi, do you think sunflower oil would work as a sub? I don’t have any vegetable oil at home and hoping to make these today. Thank you 🙂
The reviews are good so looking forward to trying this.
Hi Salewa, sure sunflower oil is fine, I use that all the time. Hope you like them.
Added 1/2 teaspoon of cloves also, and iced with lemon icing with grated rind on top – yummy!
Hi Cyndi, sounds great, glad you enjoyed them.
Curious about adding grated apples to this? We don’t use milk so my options are either almond milk or Greek yogurt. Thank you.
Hi Edith, substituting with coconut or almond milk should be no problem, rather than greek yogurt. Be sure to use unsweetened milk though. Let me know how it goes. Have a great Sunday.
added ginger 1/2 tsp. and dried cranberries (a small handful)and pumpkin seeds (a smaller handful) . Easy to make and are tasting great as I munch on one. No icing sugar though but they are delicious without
Hi Nancy, thanks glad you like them. Great additions too. 🙂
Delicious and so easy to make!
Hi Gabi, thanks so much, glad you enjoyed it.