Description
Enjoy these Moist Carrot Cake Muffins with Cream Cheese Frosting, a perfect blend of warm spices, sweet carrots, and a luscious cream cheese topping. Ideal for breakfast or dessert, these spiced muffins are fluffy, flavorful, and topped with a smooth, tangy frosting for that irresistible finish.
Ingredients
Scale
Muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped walnuts or pecans (optional)
Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
- Mix wet ingredients: In a large bowl, beat the eggs, vegetable oil, light brown sugar, granulated sugar, and vanilla extract together until smooth and creamy.
- Add carrots and pineapple: Stir in the finely grated carrots and drained crushed pineapple into the wet mixture to add moisture and sweetness.
- Combine dry and wet: Gradually add the dry ingredients to the wet ingredients and mix gently until just combined, avoiding overmixing to keep muffins tender. Fold in the chopped walnuts or pecans if using.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full for proper rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely, which prevents the frosting from melting.
- Make frosting: Using a mixer, beat the softened cream cheese and unsalted butter until smooth. Add powdered sugar and vanilla extract, then beat again until the frosting is fluffy and spreadable.
- Frost muffins: Once muffins are completely cool, frost the tops with the cream cheese frosting, spreading evenly for a delicious finish.
Notes
- Store frosted muffins in the refrigerator for up to 4 days to maintain freshness.
- For additional texture and flavor, consider adding raisins or shredded coconut to the batter.
- These muffins can be made ahead of time and frozen unfrosted; frost them after thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
