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The Ultimate Moist Carrot Cake Muffins with Tangy Cream Cheese Frosting

Three delicious carrot cake muffins topped with thick cream cheese frosting and orange sprinkles.
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Bake incredibly moist carrot cake muffins packed with warm spices. This recipe is simple to follow, perfect for a quick breakfast, snack, or brunch treat, and includes a recipe for a tangy cream cheese frosting.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk together the vegetable oil and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined; do not overmix.
  5. Fold in the shredded carrots and optional nuts until evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  9. To make the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
  10. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed and beat until fluffy.
  11. Mix in the vanilla extract.
  12. Once the muffins are completely cool, spread or pipe the cream cheese frosting onto the tops of each muffin.

Notes

  • For extra moisture, use finely grated carrots. Squeeze out any excess liquid from the carrots before adding them to the batter.
  • If you prefer a lighter topping, substitute the cream cheese frosting with a simple powdered sugar glaze made from 1 cup powdered sugar mixed with 2 tablespoons of milk.
  • You can make these muffins ahead of time and store them unfrosted at room temperature for up to two days, or freeze them for up to three months.

Nutrition

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