Description
Soft, warmly spiced, and irresistibly moist, these carrot cake muffins are topped with a luscious cream cheese swirl that melts in every bite. Perfect as a quick breakfast, easy snack, or light dessert, this easy recipe is packed with comforting flavors and simple ingredients.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
3/4 cup vegetable oil
1/4 cup milk
2 cups finely grated carrots
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
8 oz cream cheese
1/2 cup powdered sugar
1/4 cup butter
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners
2. Finely grate fresh carrots and set aside
3. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt
4. Whisk eggs, sugars, oil, milk, and vanilla until smooth
5. Fold carrots into wet mixture
6. Combine dry ingredients into wet mixture gently
7. Fill muffin cups 3/4 full
8. Bake 18–22 minutes until done
9. Cool completely on rack
10. Beat cream cheese, butter, powdered sugar until smooth
11. Top cooled muffins with frosting
12. Serve and enjoy
Notes
Use freshly grated carrots for best results
Avoid overmixing the batter
Cool completely before adding topping
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: carrot cake muffins, easy recipe, quick breakfast, healthy snack, moist muffins