These moist carrot cake muffins are a delightful twist on the classic carrot cake recipe. Perfectly spiced and packed with grated carrots, they are topped with a rich cream cheese icing that adds a sweet finish.

This easy carrot cake recipe combines the flavors of traditional carrot cake with the convenience of muffins, making them ideal for breakfast or a sweet snack. Enjoy the best carrot cake experience in a portable form!

Delicious Carrot Cake Muffins with Icing

These muffins feature a moist texture and a blend of warm spices, making them a perfect treat for any time of the day. The recipe yields about 12 muffins and takes approximately 30 minutes from start to finish.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)
• For the Cream Cheese Icing:
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients: In another bowl, mix the granulated sugar, brown sugar, oil, eggs, and vanilla until well combined.
4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the grated carrots, crushed pineapple, and nuts if using.
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
7. Make the Icing: In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy.
8. Ice the Muffins: Once the muffins are completely cooled, spread or pipe the cream cheese icing on top of each muffin.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 12 muffins
• Calories: 210kcal
• Fat: 10g
• Protein: 2g
• Carbohydrates: 30g