clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake Muffins

  • Author: Melissa Riker
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 10-12 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American


Springtime favorite carrot cake in cupcake form! Perfectly spiced carrot cake with a creamy, delicious cream cheese frosting. Perfect for Easter dessert.


Units Scale
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 teaspoon nutmeg
  • 2 medium carrots

For the frosting:

  • 4 oz cream cheese, softened
  • 1/2 stick butter, softened (4 tablespoons)
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
  2. In a food processor (or I use my Ninja Blender) shred carrots finely, set aside.
  3. In a large bowl combine sugar, oil, and eggs and mix until combined.
  4. In a separate bowl combine flour, cinnamon, baking soda, baking powder, and nutmeg. Whisk to combine.
  5. Slowly add dry mix into wet mixture while mixing on medium speed.
  6. Mix until just combined-do not over stir.
  7. Fold in carrots and pour into muffin pan, filling each almost full.
  8. Bake for 20-25 minutes or until toothpick inserted in the middle comes out clean.
  9. Cool on a wire rack until room temperature.
  10. For the frosting combine cream cheese and butter in a medium bowl and mix on medium speed until creamy and uniform.
  11. Add vanilla and then slowly add powdered sugar.
  12. Frost muffins once completely cooled.
  13. Top with chopped walnuts if desired.
  14. Serve immediately or store covered and refrigerate up to 3 days.

Keywords: carrot cake muffins