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.
Made this for my family. My sister is not one to love something with veggies in it but couldn’t get enough of this!! I only got one they went that fast. These cupcakes are also really moist making them sooo much more delicious
Hi Dharma, thanks so much, so glad everyone and your sister liked them. Have a great weekend.
Yum everyone here loved these.
I used 1 cup of standard flour and 1/2 cup of whole meal and you would never know!
Thank you! Ive searched for a good carrot muffin recipe for a longggg time and I think I’ve just found it! 😉
Hi Cac, thanks so much, so glad you liked the muffins. Take care.
These were so easy and delicious! I had been craving carrot cake and it hit the spot exactly. I used low fat cream cheese and bought the carrots already shredded at grocery store – it was not much more difficult than a box cake mix!
Hi Mickey, thanks so much, so glad you enjoyed them. Take care.
I tried this recipe yesterday it was amazing! I just added a little bit of clove and nutmeg it was amazing!! Thank you.
Thanks Daiana, so glad you enjoyed it. Have a great weekend.
Hi! I am so glad I made this recipe, by far the best one I have. But then I realized I didn’t have the cupcake liners. 🤦 So I made a loaf and adjusted the temp. DO NOT adjust the temp to 350. I had to readjust to 400 at 1 hr and 20 minutes in because it was so late, the whole inside was practically still raw. I ended up burning the outside because of the temp change. Other than that, the recipe was really good!
Hi Ruby, I think turning it up to 400 caused it to be raw inside and burning the outside. I have never baked a sweet loaf at 400F. Maybe you should check your oven temperature because 1 hour and 20 minutes seems like a long time also. Let me know.
Turned out beautifully. Thankyou
Thanks Jo, glad you enjoyed them. Take care.
Was sceptical at first but they turned out very nicely . Taste awesome. Not to sweet just right.
Hi Cindy, thanks so much so glad you liked them. Take care.
No direction for sugar
Hi Dan, yes the instructions say to whisk it together with the flour, baking soda, baking powder, cinnamon and salt. 🙂
For the frosting when it says cream what does that mean ?
Hi Nashali, it means (which I added, thanks) whole, heavy or whipping cream, usually about 30% fat. If you wanted half and half cream would also work. Hope that helps.
Generally, when I see a new recipe, I visualise, what the ingredients. , and the out come.
It passed all my criteria.
It is a very simple, easy carrot 🥕 muffin cake to make and simply Devine.
I followed the receipe to the T and used edible flowers to decorate the icing.
Rating 11/10.
From Australia
Hi Linda, thanks so much, so glad you like the recipe. Have a great weekend.
So good and very easy to make. I used coconut oil instead of vege oil, and I added only half a cup of sugar. They were delicious!
Great recipe
Hi Olivia, thanks so much, so glad you enjoyed them. Have a great week.
Very moist, tasty carrot muffin. I was looking for a recipe that did not have nuts or raisins. This is great! easy to make.
Thanks Leah, glad you liked them.
I made this today (gluten free ) with Namaste, cup to cup gluten free all-purpose flour, and it is so moist and delicious! It took 45 minutes at 350 degrees in a loaf pan, I also soaked some sultana raisins and added them in. Iced with cream cheese icing. I will definitely make this again. Soooooo good. Enjoyed my first piece after dinner with a cup of tea. An absolute winner!
Hi Wendy, thanks so much for letting me know using gluten free flour. And glad you enjoyed them. Have a great weekend.
Love these muffins! I’m curious about doubling the recipe. Should I double all ingredients?
Hi Yvonne, yes for sure you could double the recipe and yes double all the ingredients. Glad you like them.
Amazingly easy & tasty.
So easy & quick lovely with a cup of tea.
About to frost mine for extra tastiness.
Hi Yvonne, thanks so much, so glad you like them. 🙂
This is my go to recipe for a quick and delicious muffins. Family and friends are crazy about them with or without the frosting. For a novice baker like myself it’s definitely flop proof. Wonderful muffins every time.
Hi Doreen, thanks so much, so glad you and your friends and your family enjoy them. Have a great week.