Introduction

These Carrot Cake Muffins with Cream Cheese Icing offer a moist, flavorful treat that’s perfect for breakfast or dessert. Packed with warm spices and topped with a creamy frosting, they’re sure to become a favorite in any household.

The image shows several carrot cupcakes arranged on a wooden board and a white metal tray in the background. Each cupcake has one thick layer of golden-brown cake topped with a generous swirl of creamy white frosting sprinkled with light brown cinnamon or spice powder. In front of the board, some cinnamon sticks lie next to it, and a small bowl filled with orange-brown grated carrot sits blurred behind the cupcakes. The scene is set on a white marbled surface with a woven beige cloth underneath the wooden board and some fresh carrots out of focus in the background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger (optional)
½ tsp salt
2 large eggs
½ cup light brown sugar (packed)
¼ cup granulated sugar
½ cup vegetable oil (or melted coconut oil)
¼ cup unsweetened applesauce
1 tsp vanilla extract
1 ½ cups finely grated carrots (about 2 medium carrots)
½ cup chopped walnuts or pecans (optional)
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
¾ cup powdered sugar
½ tsp vanilla extract
Pinch of salt
Ground cinnamon (for sprinkling)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it well.
Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger (if using), and salt.
Step 3: In a large bowl, whisk the eggs, brown sugar, granulated sugar, oil, applesauce, and vanilla extract until the mixture is smooth and slightly fluffy.
Step 4: Add the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the grated carrots and nuts, if using.
Step 5: Divide the batter evenly into the muffin cups, filling each about three-quarters full.
Step 6: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: To make the cream cheese icing, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and salt, then continue beating until the icing is fluffy.
Step 8: Once the muffins are fully cooled, pipe or spread the cream cheese icing on top. Finish with a light dusting of ground cinnamon.

Tips & Variations

For a nut-free version, simply omit the walnuts or pecans.
Adding a handful of raisins or shredded coconut can add extra texture and flavor.
Use melted coconut oil instead of vegetable oil for a subtle tropical twist.
Make mini muffins by using a mini muffin tin and reducing baking time to about 12-15 minutes.

Storage

Store the muffins in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese icing, refrigeration is recommended to keep the frosting fresh. To enjoy, let the muffins come to room temperature or warm briefly in the microwave for 10-15 seconds.

How to Serve

The image shows three carrot cupcakes placed on a wooden cutting board, each with one layer of brown cake topped with a thick layer of cream-colored frosting swirled on top and sprinkled with reddish-brown cinnamon powder. Behind the cutting board, there are two more cupcakes on a dark metal tray, slightly out of focus. To the left, there is a small wooden bowl filled with orange shredded carrot. On the lower right corner, two cinnamon sticks are tied together, resting on the wooden surface. The whole scene is set on a white marbled texture table with a beige coarse cloth underneath the cutting board, creating a warm and cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins vegan?

These muffins contain eggs, butter, and cream cheese, so they are not vegan as written. However, you can substitute flax eggs for eggs, use vegan butter, and a dairy-free cream cheese alternative to make a vegan version.

Can I freeze the muffins?

Yes, you can freeze these muffins without the cream cheese icing for up to 3 months. Once thawed, frost them just before serving to keep the icing fresh and creamy.