Carrot Cake Muffins with Cream Cheese Frosting
Deliciously moist carrot muffins topped with creamy frosting, perfect for a sweet snack or dessert.
Ingredients
Dry ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet ingredients
- 2 large eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Main ingredients
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts or raisins (optional)
Frosting ingredients
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin.
- Mix dry ingredients; in a separate bowl, whisk wet ingredients.
- Combine wet and dry; fold in carrots and optional nuts.
- Divide batter into muffin cups and bake for 18-22 minutes.
- Cool muffins, then beat frosting ingredients and spread over cooled muffins.
Notes
For best results, use fresh grated carrots and softened cream cheese.