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.
Totally love!! Sexond time I made it I changed it to Vegan – Apple sauce replaced eggs, Almond Milk … oh n i split the brown sugar to 1/2c brown n 1/4c Dark Muscovado…. vegan friend tried them today and he said they are the best vegan cupcakes hes ever had 🙂 oh added pistachios instead of walnuts too 🙂 thsnls for the great recipe!
Hi Katt, thanks so much and thanks for letting me know the vegan version. Take care.
Best. Muffins. Ever. Seriously.
Well-loved by my husband and me. Decided we prefer without the icing.
I added vanilla to the batter.
I made 9 larger muffins instead of 12.
Could the same recipe be used for blueberry muffins by swapping out grated carrots with blueberries?
Hi Sara, thanks so much, so glad you both like them. I think adding blueberries would work, let me know if you try it. Take care.
Great coeliac recipe once adapted with a couple of substitute gluten free ingredients. I used Dove GF flour and some Silver Spoon /Half spoon sugar, both available in UK (as I’m diabetic too) ,
Great results again, I’ve just made my second cake with the same adjustments, also made the icing in smaller quantities for my glucose intake, and it was fine, added chopped walnuts & pecans to the top of icing and some mixed dried fruit to the cake mixture both times , perfect both cakes, now firmly a family favourite. Big thanks all around 😎
Hi Malcolm, thanks glad you could adjust it. Take care.
Delicious!!! I added some nutmeg and cloves in to give them a bit more flavour! Such great muffins
Hi Emma, thanks so much, so glad you enjoyed the muffins. Take care.
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
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.
Hi Julie, thanks so much so glad everyone including the little ones enjoyed them. Take care.
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.
Thanks Hayley, so glad you enjoyed it. Take care.
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.
Hi Jo Ann, thanks so much, glad you enjoyed them. Take care.
These were amazing!!! I used Bob’s Red Mill Gluten Free Flour for gluten free. So easy!
Thanks for sharing this easy and amazing recipe.
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!
Hi Maria, thanks so much, what a wonderful compliment. Take care.
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!!!!
Hi Julia, thanks so much, I love when kids cook and bake, good for you and your daughter. Take care and Happy Birthday Day!
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!
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.
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)
Hi Christine thanks James, so glad you enjoyed them and good for you for making them. Take care.
I have tried them yesterday and they are delicious!!! thank you!!!18
Hi Elisa, thanks so much, so glad you enjoyed them.