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Carrot Cake Muffins

These deliciously spiced carrot cake muffins are made in one bowl and frosted with a tangy & sweet cream cheese frosting!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 517 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 2 eggs, 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 glove
  • 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 grated carrot, lightly packed
  • 3/4 cup walnuts, chopped
  • 1/2 cup grated coconut (unsweetened)
for the cream cheese frosting
  • 3 tbsp butter
  • 6 ounces cream cheese
  • Pinch salt
  • 2 1/2 cups powdered sugar
  • 1 tsp fresh lemon juice
for garnishing
  • 1/4 cup chopped walnuts

Instructions

    Cup of Yum
  1. Preheat oven to 350F and line a muffin tin with muffin tin liners.
  2. In a large mixing bowl, combine the oil, sugar, eggs, and milk. Whisk well to combine.
  3. Add the spices and salt, and whisk to combine. Then add the baking powder and baking soda, and whisk well to combine.
  4. 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)
  5. Divide the batter evenly between the prepared muffin cups. You should get 12 muffins.
  6. Bake for about 25 minutes, or until risen and slightly golden on top.
  7. Allow the muffins to completely cool before frosting.
  8. To make the frosting, add the butter and cream cheese to the bowl of a food processor. Pulse and then mix until smooth.
  9. 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.
  10. 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

Calories 517kcal (26%) Carbohydrates 58g (19%) Protein 5g (10%) Fat 31g (48%) Saturated Fat 10g (50%) Polyunsaturated Fat 13g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 50mg (17%) Sodium 236mg (10%) Potassium 221mg (6%) Fiber 2g (8%) Sugar 43g (86%) Vitamin A 3002IU (60%) Vitamin C 1mg (1%) Calcium 69mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 517

% 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.