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Moist Bakery-Style Carrot Cake Muffins with Cream Cheese Frosting

A stack of three moist carrot cake muffins topped with thick cream cheese frosting on a white plate.
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Bake these moist carrot cake muffins, packed with warm spices and fresh carrots. This easy recipe delivers bakery-style flavor and includes a simple, tangy cream cheese frosting for the perfect homemade treat.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar and brown sugar into the eggs until combined.
  4. Whisk in the vegetable oil and vanilla extract until the mixture is smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix the batter.
  6. Gently fold in the grated carrots and the optional nuts or raisins until evenly distributed.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  10. To make the frosting, beat the softened cream cheese and butter together in a bowl until smooth and creamy.
  11. Gradually beat in the sifted powdered sugar until fully incorporated. 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

  • You can substitute walnuts for pecans if you prefer.
  • For an extra moist muffin, use finely shredded carrots.
  • These muffins freeze well; store unfrosted muffins in an airtight container for up to three months.

Nutrition

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