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Moist carrot cake muffins topped with cream cheese frosting and chopped walnuts on white plate

Carrot Cake Muffins with Cream Cheese Frosting

Evelyn
These Carrot Cake Muffins with Cream Cheese Frosting are soft, moist, and filled with the warm flavors of cinnamon and nutmeg. Topped with a smooth cream cheese frosting, they’re a bakery-style treat perfect for breakfast, brunch, or dessert.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 285 kcal

Ingredients
  

For the Muffins

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots freshly grated
  • 1/2 cup crushed pineapple drained
  • 1/2 cup chopped walnuts or pecans optional

For the Cream Cheese Frosting

  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 cup powdered sugar sifted
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate bowl, whisk eggs, oil, brown sugar, granulated sugar, and vanilla until well combined.
  • Fold the wet ingredients into the dry ingredients until just combined. Stir in grated carrots, pineapple, and nuts (if using).
  • Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  • For the frosting, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, and beat until fluffy.
  • Spread or pipe the frosting over cooled muffins and garnish with chopped nuts or a sprinkle of cinnamon if desired.

Notes

For an extra moist texture, avoid overmixing the batter. You can also make these muffins ahead and store them in an airtight container for up to 3 days or refrigerate for up to 5 days.
Nutrition Information
Calories: 285 kcal
 Total Fat: 13g
 Saturated Fat: 8g
 Trans Fat: 0g
 Cholesterol: 55mg
 Sodium: 125mg
 Total Carbohydrates: 40g
 Dietary Fiber: 1g
 Sugars: 28g
 Protein: 3g
 Vitamin A: 45% DV
 Vitamin C: 2% DV
Keyword carrot cake muffins, cream cheese frosting, easy muffins, homemade carrot muffins