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Carrot Cake Muffins

There's something incredibly comforting about a slice of moist, perfectly delectable carrot cake. Today, I'm excited to share a carrot cake-inspired recipe that I cannot wait to try. Imagine all the flavors of carrot cake, but in a convenient, handheld form. I mean carrot cake muffins would be a perfect breakfast on the go, a sweet afternoon snack, or even a light dessert.

Muffin Ingredients:

1 1/2 C all-purpose flour

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/4 t. ground nutmeg

2 eggs

1/2 C. vegetable oil

1/2 C. brown sugar, packed

1/4 C. granulated sugar

1 t. vanilla extract

1 1/2 C grated carrots (about 2-3 medium carrots)

1/2 C crushed pineapple, drained

1/2 C chopped walnuts (optional)

1/4 C shredded coconut (optional)

Cream Cheese Frosting Ingredients:

4 oz cream cheese, softened

1/4 C. unsalted butter, softened

1 C. powdered sugar

1/2 t. vanilla extract


1.      Preheat oven to 350°F. Line a muffin tin with paper liners or grease it lightly with cooking spray.

2.      In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

3.      In a large bowl, beat the eggs with a whisk. Add the vegetable oil, brown sugar, granulated sugar, and vanilla extract, and mix until well combined.

4.      Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.

5.      Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut if using.

6.      Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

7.      Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8.      Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

9.      While muffins are cooling. In a medium bowl, beat together the cream cheese and butter until smooth and creamy.

10.   Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.

11.   Stir in the vanilla extract.

12.   Once the muffins are completely cooled, spread or pipe the cream cheese frosting on top.

I cannot wait to give this recipe a try!

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