Description
Bake moist, spiced carrot cake muffins from scratch and top them with a simple cream cheese frosting for a perfect breakfast or snack.
Ingredients
Scale
- 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
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or raisins (optional)
- For Frosting: 4 ounces cream cheese, softened
- For Frosting: 1/4 cup unsalted butter, softened
- For Frosting: 1 1/2 cups powdered sugar
- For Frosting: 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate medium bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Fold in the grated carrots and the optional nuts or raisins.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- 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.
- To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Once the muffins are completely cool, spread or pipe the cream cheese frosting onto the tops of the muffins.
Notes
- For extra flavor, you can add 1/4 teaspoon of ground ginger to the dry ingredients.
- If you prefer a less sweet muffin, reduce the total sugar by 1/4 cup.
- These muffins freeze well; store unfrosted muffins in an airtight container for up to three months.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg