Easy Frosted Carrot Cake Muffins
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4.9
375 reviews
Excellent
Easy Frosted Carrot Cake Muffins
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Easy Carrot Cake Muffins, the best, simple, fast breakfast, snack or dessert muffin, delicious with or without frosting or nuts.
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Ingredients
CARROT MUFFINS
- 1 cup brown sugar (lightly packed)
- ½ cup vegetable oil (I use corn or sunflower oil)
- 2 large eggs (beaten)
- 1 cup shredded carrots (2 medium carrots)
- ½ cup milk (2% or whole milk)
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1-2 pinches nutmeg (optional)
CREAM CHEESE FROSTING
- ¼ cup butter (softened)
- 1/4 cup + 1/2 tablespoon cream cheese (whole fat) (63 grams - total, if you double or triple the recipe then double or triple this amount)
- 2½ cups powdered sugar
- ¼ teaspoon vanilla
- 1 pinch salt
- 2 tablespoons cream (whole/heavy or whipping cream with at least 30% fat content)
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Instructions
CARROT MUFFINS
- Pre-heat oven to 400°F (200° C). Grease and flour a 12 medium size muffin tin or an 8 or 9 inch / 20-23 cm loaf pan.
- In a medium bowl whisk together the vegetable oil, beaten eggs, carrots and milk.
- In a medium bowl, whisk together the dry ingredients, sugar, flour, baking powder, baking soda, cinnamon and salt.
- Add the dry ingredients to wet ingredients, stir with a spatula or wooden spoon just until combined (15 or 16 stirs no more). Spoon the batter into the prepared muffin tin and bake for approximately 18-20 minutes, test with a toothpick for doneness. When the toothpick is dry or a few crumbs attached they are done.
- Let cool for approximately 10 minutes in the pan then move to a wire rack to cool completely. Make sure the muffins are completely cool before frosting.
CREAM CHEESE FROSTING
- In a medium bowl beat butter and cream cheese until creamy approximately one minute. Add icing sugar a little at a time, continue beating, add salt and cream beat approximately 3 minutes until fluffy.
*If you make a loaf instead then be sure to pre-heat the oven to 350F (180C) and let it bake for at least 30-35 minutes before testing, it may need longer.
Notes
- This recipe doesn’t call for nuts, and to tell the truth I kind of like it without. You can add them if you want, chopped roasted walnuts or pecans would be perfect.
- Roasting nuts before chopping and adding to recipe enhances the nutty flavor so I suggest not skipping this step. To roast nuts, place them on a baking sheet and bake in a pre-heated 350F/180C oven for about 5-7 minutes, be sure to let them cool in a separate bowl so they don’t continue to bake.
- Or what about some raisins? If you use raisins then be sure to soak them in boiling water for about 3-5 minutes to plump them up.
- If you like a lighter touch of nuts, then how about sprinkling some ground up pecans on the yummy Cream Cheese Frosting?
- To store the muffins place them either in an airtight container or bag. They will last up to 3 days at room temperature or 7 days in the fridge. Of course if you have frosted them they definitely need to be refrigerated. Bring to room temperature before serving if refrigerated.
- These are so good fresh baked from the oven, but if you want that taste again, just warm them up for about 30 seconds in the microwave before eating one.
- It’s best to freeze just the muffins without the cream cheese frosting. Make sure they have cooled completely, place them either in a freezer safe container or bag. They will keep for up to 3 months in the freezer.
Nutrition Information
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Calories
382kcal
(19%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
11g
(55%)
Cholesterol
47mg
(16%)
Sodium
217mg
(9%)
Potassium
138mg
(4%)
Sugar
43g
(86%)
Vitamin A
2055IU
(41%)
Vitamin C
0.7mg
(1%)
Calcium
60mg
(6%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 47mg | 16% |
| Sodium | 217mg | 9% |
| Potassium | 138mg | 3% |
| Sugar | 43g | 86% |
| Vitamin A | 2055IU | 41% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
375 reviews
Excellent
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