Easy Frosted Carrot Cake Muffins
User Reviews
4.9
Easy Frosted Carrot Cake Muffins
Description
This recipe blends grated carrots into a spiced batter enriched with brown sugar, eggs, and oil. The dry ingredients include flour, baking powder, soda, cinnamon, salt, and optional nutmeg, which provide lift and warmth. Baking at high temperature yields golden muffins with a moist interior and subtle spice.
The cream cheese frosting combines softened butter, cream cheese, powdered sugar, vanilla, salt, and heavy cream to create a smooth, spreadable topping that complements the spicy carrot base. Muffins should be cooled completely before frosting for the best texture.
The recipe notes suggest optional additions like toasted nuts or soaked raisins to enhance texture and flavor. Storage recommendations highlight keeping frosted muffins refrigerated and reheating briefly before eating. Muffins freeze best without frosting and keep up to three months.
Ingredients
CARROT MUFFINS
- 1 cup brown sugar lightly packed
- ½ cup vegetable oil corn or sunflower oil
- 2 large egg beaten
- 1 cup carrot 2 medium carrots, shredded
- 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 cream cheese 63 grams - total, if you double or triple the recipe then double or triple this amount, ½ tablespoon, whole fat
- 2½ cups powdered sugar
- ¼ teaspoon vanilla
- 1 pinch salt
- 2 tablespoons heavy cream or whipping cream with at least 30% fat content
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
- Add chopped roasted walnuts or pecans for texture, preferably roasted first for enhanced flavor.
- Soak raisins in hot water before adding to muffins to keep them plump and moist.
- Store unfrosted muffins in airtight containers up to 3 days at room temperature or 7 days refrigerated.
- Frosted muffins should be refrigerated and brought to room temperature before serving.
- Freeze baked muffins without frosting for up to 3 months; thaw before frosting and serving.
- Reheat muffins briefly in the microwave to regain fresh-baked warmth.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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