Description

Moist Carrot Cake Muffins with Cream Cheese Topping are soft, warmly spiced, and packed with freshly grated carrots for a tender bakery-style crumb. These easy carrot cake muffins are topped with a creamy cheesecake-inspired finish, making them perfect for brunch, dessert, spring baking, Easter treats, or an anytime sweet snack.

Ingredients

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 cups freshly grated carrots

1/2 cup chopped walnuts or pecans (optional)

8 ounces cream cheese, softened

3/4 cup powdered sugar

1 to 2 tablespoons milk or heavy cream

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Instructions

1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a large bowl, whisk together the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.

4. Stir the grated carrots into the wet mixture. Fold in the chopped walnuts or pecans if using.

5. Add the dry ingredients to the wet ingredients and stir gently just until combined. Do not overmix.

6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.

7. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

9. Beat the cream cheese, powdered sugar, and 1 tablespoon milk or heavy cream until smooth. Add a little more if needed for a spreadable texture.

10. Spoon or spread the cream cheese topping over the cooled muffins and serve.

Notes

Use freshly grated carrots instead of pre-shredded carrots for the softest texture and best moisture.

Do not overmix the batter once the flour is added or the muffins can turn dense.

Let the muffins cool completely before adding the cream cheese topping so it stays smooth and creamy.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 285
Sugar: 22g
Sodium: 220mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 48mg