Description
These Moist Carrot Cake Muffins with Cream Cheese Frosting are a delightful treat perfect for breakfast or dessert. Packed with grated carrots, warm spices, and optional nuts and raisins, they offer a moist and flavorful bite topped with a rich, creamy frosting. Easy to bake and wonderfully spiced, these muffins bring the classic carrot cake experience in an easy-to-make muffin form.
Ingredients
Scale
Muffins
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Cream Cheese Frosting
- 8 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a large mixing bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well blended.
- Add Carrots and Pineapple: Fold the finely grated carrots and drained crushed pineapple into the wet ingredients for moisture and natural sweetness.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing and keep the muffins tender.
- Add Nuts and Raisins: Fold in the chopped walnuts or pecans and raisins if using, adding texture and bursts of flavor.
- Fill Muffin Cups: Divide the batter evenly among the paper-lined muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool Muffins: Remove the muffins from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together until creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
- Frost Muffins: Spread or pipe the cream cheese frosting onto the cooled muffins for a luscious finish.
Notes
- For a lighter version, skip the frosting and serve the muffins plain or with a dusting of powdered sugar.
- These muffins keep well refrigerated for up to 5 days.
- You can freeze unfrosted muffins for longer storage; thaw and frost before serving.
- Feel free to substitute walnuts with pecans or omit nuts entirely if preferred.
