Carrot Cake Muffins with Cream Cheese Icing and Carrot
Indulge in the irresistible charm of these Carrot Cake Muffins with Cream Cheese Icing and Carrot garnish, a delightful twist on the classic dessert. Bursting with warm spices like cinnamon and ginger, these moist muffins are elevated by the natural sweetness of grated carrots and the option of crunchy walnuts or pecans. Topped with a luscious cream cheese icing, these treats strike the perfect balance between decadence and homemade comfort. Whether you stick to the creamy finish or get creative with decorative mini carrot accents, these muffins are a show-stopping dessert perfect for spring gatherings, Easter celebrations, or any time you crave a bite-sized indulgence. Ready in just 40 minutes, this easy-to-follow recipe is a crowd-pleaser that’ll have everyone asking for seconds!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar (light or dark, packed)
- 0.5 cups Vegetable oil (or melted coconut oil)
- 0.5 cups Unsweetened applesauce
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1.5 cups Grated carrots
- 0.5 cups Chopped walnuts or pecans (optional)
- 4 ounces Cream cheese (softened to room temperature)
- 2 tablespoons Unsalted butter (softened to room temperature)
- 1.5 cups Powdered (confectioners’) sugar
- 1 teaspoon Vanilla extract (for icing)
- drops Orange and green food coloring (optional, for carrot garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and applesauce until smooth.
Add the eggs and vanilla extract to the wet mixture and continue whisking until fully combined.
Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
Fold in the grated carrots and walnuts or pecans (if using), ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins bake, prepare the cream cheese icing by beating the softened cream cheese and butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar to the cream cheese mixture, beating until the icing is smooth and fluffy. Mix in the vanilla extract.
Once the muffins are baked, allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
After the muffins have cooled completely, use a piping bag or a spoon to spread or pipe the cream cheese icing on top of each muffin.
Optional: Divide a small amount of icing into two bowls and add orange food coloring to one bowl and green food coloring to the other to create decorative mini carrots on the muffins using a piping bag.
Serve and enjoy your Carrot Cake Muffins with Cream Cheese Icing and decorative carrots!
Nutrition Facts
Calories |
4093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.8 g | 298% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 473.6 g | 172% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 292.9 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 413 mg | 32% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1397 mg | 30% | |
*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.
