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5 from 14 votes

Easy Carrot Cake Muffins with a Cream Cheese Frosting

Easy Carrot Cake Muffins, the best, simple, fast breakfast, snack or dessert muffin, delicious with or without frosting or nuts. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: carrot cake muffins, carrot muffins
Servings: 12 muffins
Calories: 382kcal
Author: Rosemary Molloy / An Italian in my Kitchen



  • 1 cup brown sugar (200 grams)
  • 1/2 cup vegetable oil (112 grams)
  • 2 eggs (beaten)
  • 1 cup shredded carrots (2 medium carrots)
  • 1/2 cup milk (115 grams)
  • 1 1/2 cups flour (195 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt


  • 1/4 cup butter (50 grams)
  • 1/4 cup + 1/2 tablespoon cream cheese (whole fat) (63 grams)
  • 2 1/2 cups icing sugar (300 grams)
  • 1/4 teaspoon vanilla
  • pinch salt
  • 2 tablespoons cream



  • Pre-heat oven to 400°F (200° C). Grease and flour a 12 medium size muffin tin*.
  • 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). Bake for approximately 20 minutes. Let cool completely before frosting. Enjoy!


  • 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 lower the temperature to 350F (180C) and let it bake for at least 30-35 minutes before testing, it may need longer.


    Calories: 382kcal | Carbohydrates: 56g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 217mg | Potassium: 138mg | Sugar: 43g | Vitamin A: 2055IU | Vitamin C: 0.7mg | Calcium: 60mg | Iron: 1.1mg