Description
Moist and fluffy carrot cake muffins made with fresh carrots, warm spices, and topped with creamy cream cheese frosting. Perfect for breakfast or dessert.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup chopped pecans optional
8 oz cream cheese softened
1/2 cup unsalted butter softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 375°F (190°C) and line a muffin pan with paper liners.
2. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl mix sugar, oil, eggs, and vanilla.
4. Combine wet and dry ingredients and stir gently.
5. Fold in grated carrots and pecans.
6. Fill muffin cups two-thirds full.
7. Bake for 20–25 minutes until a toothpick comes out clean.
8. Cool muffins completely.
9. Beat cream cheese and butter until smooth.
10. Add powdered sugar gradually and mix until fluffy.
11. Add vanilla and mix again.
12. Frost the cooled muffins and serve.
Notes
Use freshly grated carrots for best moisture.
Do not overmix the batter.
Cool muffins before frosting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg