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Moist Carrot Cake Muffins with Cream Cheese Frosting

Three delicious carrot cake muffins on a white plate, one cut open showing shredded carrots inside the moist crumb.
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Bake these moist carrot cake muffins featuring warm spices and topped with a simple cream cheese frosting. This easy recipe delivers bakery-style flavor perfect for breakfast or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups shredded carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or raisins (optional)
  • For the Frosting: 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, beating well after each addition. Slowly whisk in the vegetable oil until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  5. Fold in the shredded carrots and any optional nuts or raisins.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the frosting, beat the softened cream cheese and butter together in a bowl until smooth. Gradually beat in the powdered sugar until fully incorporated. Stir in the vanilla extract.
  9. Once the muffins are completely cool, spread or pipe the cream cheese frosting onto the tops of the muffins.

Notes

  • For extra moist muffins, use freshly grated carrots instead of pre-shredded.
  • You can prepare this recipe in one bowl for quicker cleanup.
  • These muffins freeze well; store unfrosted muffins in an airtight container for up to three months.

Nutrition

Find it online: https://cookingbyjade.com/carrot-cake-muffins-moist-easy-recipe/