Moist Carrot Cake Muffins with Cream Cheese Topping
Deliciously fluffy and moist carrot cake muffins topped with a creamy, rich cream cheese frosting, perfect for family gatherings and cozy winter evenings.
Ingredients
Muffin Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup vegetable oil (or melted coconut oil)
- 3 large eggs Use room temperature for fluffier muffins.
- 2 cups finely grated carrots Grate finely for moisture.
- 1 tsp vanilla extract
- ½ cup crushed walnuts (optional)
For the Cream Cheese Topping
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease them lightly.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
- In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, mixing well after each addition. Toss in the grated carrots and vanilla extract, stirring to incorporate.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; lumps are okay. If you’re including walnuts, fold them in gently.
- Spoon the batter into the prepared muffin tins, filling each about 2/3 full.
Baking
- Place the muffins in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool completely before preparing the cream cheese topping.
Topping
- To make the topping, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla, beating until fluffy.
- Once the muffins have cooled, generously frost each muffin with the cream cheese topping.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze muffins tightly wrapped for up to 3 months. Reheat in the microwave or in a preheated oven.