Serves 12
45 min
Carrot Cake Muffins
Recipe GLPR0f64ea768e4df0
Tender and moist muffins loaded with shredded carrots and warm spices, topped with a smooth cream cheese frosting. These make a delicious breakfast treat or dessert that pairs wonderfully with coffee or tea.
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Ingredients
1½ cup all purpose flour
1½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
¾ cup granulated sugar
2 whole large eggs, beaten
½ cup vegetable oil
1 teaspoon vanilla extract
1½ cup shredded carrots
½ cup chopped walnuts
4 ounce softened cream cheese
2½ tablespoon powdered sugar
Directions
Preheat your oven to 350°F. Grease a standard 12-cup muffin tin with butter or cooking spray, or insert paper muffin liners for easy removal.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, salt, and granulated sugar. Mix well to combine all dry ingredients evenly.
Pour the beaten eggs, vegetable oil, and vanilla extract into the flour mixture. Stir until just combined—do not overmix, as this can result in dense muffins.
Gently fold in the shredded carrots and walnuts until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated 350°F oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be lightly golden.
Allow the muffins to cool in the pan for 15 minutes, then turn them out onto a wire rack to cool completely before frosting.
For the frosting, beat the softened cream cheese with the powdered sugar until smooth and creamy.
Once the muffins are completely cooled, spread the cream cheese frosting evenly over the top of each muffin. Serve and enjoy.
