Print

The Best Moist Carrot Cake Muffins with Cream Cheese Glaze

Close-up of a moist carrot cake muffin topped with dripping cream cheese glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome! I’m Sarah, and I’m so happy you’re here. I spent months perfecting this recipe to bring you the ultimate moist and flavorful carrot cake muffins. They capture that classic carrot cake taste in a convenient, bakery-style muffin format, perfect for a grab-and-go breakfast or a satisfying snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Fold in the grated carrots and the optional nuts until evenly distributed throughout the batter.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before glazing.
  10. To make the glaze: In a small bowl, beat the softened cream cheese and butter together until smooth.
  11. Gradually beat in the powdered sugar until incorporated. Add the vanilla extract and 1 tablespoon of milk. Beat until smooth and creamy. Add the second tablespoon of milk if the glaze is too thick.
  12. Drizzle or spread the cream cheese glaze over the completely cooled muffins.

Notes

  • For the moistest muffins, use finely grated carrots. You can grate them by hand or pulse them briefly in a food processor.
  • This recipe makes excellent make-ahead muffins; store them in an airtight container at room temperature for up to three days.
  • If you prefer a less sweet treat, omit the cream cheese glaze entirely.
  • These muffins freeze well. Place cooled, unglazed muffins in a freezer-safe bag for up to three months.

Nutrition

Find it online: https://cutcooktaste.com/moist-carrot-cake-muffins-recipe/