Carrot Cake Muffin Treats
Delight your taste buds with these irresistible Carrot Cake Muffin Treats, the perfect fusion of a classic carrot cake and a convenient, handheld muffin! Packed with freshly grated carrots, warm spices like cinnamon and nutmeg, and optional crunchy walnuts, these muffins are moist, flavorful, and utterly satisfying. Topped with a luscious cream cheese frosting, these treats are ideal for breakfast, snack time, or dessert. With only 20 minutes of prep time and a bake time of just over 20 minutes, this easy recipe yields 12 bakery-style muffins that are as beautiful as they are delicious. Whether you're hosting a brunch or indulging in a sweet craving, these carrot cake muffins are sure to impress. Keywords: carrot cake muffins, cream cheese frosting, easy muffin recipe, quick baking, homemade carrot muffins.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 1.5 cups carrots, grated
- 0.75 cups vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups chopped walnuts (optional)
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 cups powdered sugar
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups thoroughly.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until fully combined.
In a separate bowl, mix the grated carrots, vegetable oil, eggs, and vanilla extract until well incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
If using, fold in the chopped walnuts to add some crunch to your muffins.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the muffins are cooling, prepare the frosting by beating the cream cheese and butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
Once the muffins are completely cool, spread or pipe the frosting on top of each one.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.3 g | 363% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 513.5 g | 187% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 342.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 438 mg | 34% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2009 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
