Carrot Cake Muffins
User Reviews
5
Carrot Cake Muffins
Description
Carrot Cake Muffins are made by folding grated carrots, chopped walnuts, and unsweetened coconut into a spiced batter of cinnamon, ginger, nutmeg, and clove. The baking powder and baking soda help them rise to a soft and slightly golden finish after baking at 350°F. Once cooled, a smooth cream cheese frosting flavored with lemon juice is applied, adding a tangy contrast to the sweet spice blend. Chopped walnuts adorn the tops, enhancing texture and presentation.
The blend of warm spices with the freshness of grated carrot and the crunch of walnuts creates a comforting and well-rounded muffin. These muffins hold up well for quick breakfasts or as an afternoon treat alongside tea or coffee.
Let the muffins cool completely before frosting to prevent the cream cheese topping from melting. You can adjust the frosting thickness by adding more powdered sugar, and the lemon juice brightens the flavor profile.
Ingredients
- 3/4 cup vegetable oil
- 1 cup sugar
- 2 egg large
- 1 tsp vanilla extract
- 1/4 cup milk or buttermilk
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/3 cup all-purpose flour
- 1 1/2 cups carrot grated, lightly packed
- 3/4 cup walnuts chopped
- 1/2 cup coconut grated, unsweetened
for the cream cheese frosting
- 3 tbsp butter
- 6 ounces cream cheese
- salt pinch
- 2 1/2 cups powdered sugar
- 1 tsp lemon juice fresh
for garnishing
- 1/4 cup walnuts chopped
Instructions
- Preheat oven to 350F and line a muffin tin with muffin tin liners.
- In a large mixing bowl, combine the oil, sugar, eggs, and milk. Whisk well to combine.
- Add the spices and salt, and whisk to combine. Then add the baking powder and baking soda, and whisk well to combine.
- Add the flour, and fold into the batter. When there are still a few streaks of flour left, add the grated carrot, walnut, and coconut. Continue to fold everything together until just combined (don't over mix)
- Divide the batter evenly between the prepared muffin cups. You should get 12 muffins.
- Bake for about 25 minutes, or until risen and slightly golden on top.
- Allow the muffins to completely cool before frosting.
- To make the frosting, add the butter and cream cheese to the bowl of a food processor. Pulse and then mix until smooth.
- Add the powdered sugar, about 1 cup at a time, and process until smooth. If you'd like a thicker frosting, you can add 1/2 cup more powdered sugar. Add the lemon juice if you'd like more acidity.
- Add a spoonful of frosting to the top of the cooled muffins, and use the back of a spoon to spread it out a little. Top with a sprinkle of chopped walnuts if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 236mg | 10% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 3002IU | 60% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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