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If you’re a fan of carrot cake muffins, you’re going to fall head-over-heels for these cinnamon carrot cake muffins with cream cheese frosting. Packed with grated carrots, warm spices, and topped with a rich, fluffy cream cheese frosting, these muffins deliver all the nostalgic flavor of a classic carrot cake- in perfectly portioned muffin form. Whether you’re baking for a Mother’s Day brunch, a baby shower, or just want something sweet with the cup of coffee, this carrot cake muffin recipe offers the best way to bring some springtime joy to your kitchen.
These spiced carrot muffins are inspired by classic carrot cake cupcakes. They have a swirl of cream cheese on top or a cloud of cream cheese frosting. They’re the perfect blend of sweet, spiced, and creamy. They’re ideal for fans of quick breads.
The Chemistry of Carrot Cake Muffins
The secret to a moist muffin lies in the balance of wet ingredients and dry ingredients. In this recipe, we use melted coconut oil (or vegetable oil) for fat and moisture, combined with both granulated sugar and brown sugar for sweetness and depth. The grated carrots add moisture and texture, while the blend of cinnamon, ginger, and nutmeg gives that cozy flavor we love in carrot cake recipes. Baking soda and baking powder work together to give that fluffy texture and tender crumb. For the frosting, starting with room temperature butter and cream cheese ensures a smooth, spreadable finish.
Ingredients for Carrot Cake Muffins
Coconut Oil
Can assist in leavening like butter. It’s best to chill your dough or batter when using so that it doesn’t melt down too quickly in your oven. This ingredient should be measured in its solid state and then melted down to mix in.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Cinnamon
A seasoning that adds a nice spice to your treat.
Ginger
A seasoning that adds a nice spice to your treat.
Nutmeg
A seasoning that adds a nutty flavor to your treat.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Carrots
The star of the show. Adding flavor and moisture.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Cream cheese
Provides a unique, tangy flavor. When baked it adds moisture to your treat.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Recipe Troubleshooting
Muffins are too dry or dense, often because of over-mixing or not enough moisture from the grated carrots.
Muffins can also bake unevenly if the oven temperature fluctuates or if you use different-sized muffin cups.
Sticking to the pan or paper liners is another struggle– make sure to cool fully and gently loosen with a butter knife if needed.
What kind of carrots should I use? Always use fresh carrots, grated finely with a box grater for the best results. Skip the pre-shredded carrots.
They turned out bland– Don’t skimp on the warm spices like cinnamon and nutmeg.
They were too sticky– Use quality paper liners or lightly spray them with cooking spray.
The muffins crumbled when unwrapping– ensure they’re thoroughly cooled, and you didn’t over-bake.
It is not moist enough—be sure to use cups of carrots and do not skip the recipe. For more moisture, you can also add a spoonful of sour cream or Greek yogurt.
Substitutions
If you want to make them healthier, swap some oil for unsweetened applesauce, use whole wheat pastry flour, or sweeten with maple syrup.
You can even turn them into gluten-free carrot muffins with almond flour or GF flour.
Serving Suggestions
These muffins are trending big as part of Easter brunch, Mother’s Day muffin ideas, and spring baking recipes. Serve these carrot cake muffins warm with a extra cream cheese frosting on the side. Pair with chai lattes, cinnamon coffee, or a tall glass of milk.
Arrange on a platter with edible flowers, powdered sugar, and fresh berries for a brunch setup. Add them to a breakfast board with fruit, yogurt, and homemade granola. Or turn them into dessert with a maple glaze, white chocolate, or honey butter.
Storage Tips
Store muffins in an airtight container at room temperature for 1-2 days, or refrigerate for up to 4-5 days. Bring to room temperature before serving for the best flavor.
Freezer– Freeze unfrosted muffins in a single layer on a baking sheet, then transfer to a freezer bag. Thaw and frost fresh for best texture.
Making Ahead– Bake the muffins 1-2 days before and frost the day of serving. Store frosting in the fridge and let it come to room temperature before piping.
Recommended Products
Moist Carrot Cake Muffins
If you’re looking for a fun, seasonal bake that blends the best of traditional muffin recipes with carrot cake flavor, these muffins are it. From their soft, moist crumb to that rich cream cheese frosting, they’re a celebration in every bite. Whether you’re baking for a brunch, gifting friends, or treating yourself, these muffins will surely be your new favorite cake in muffin form.
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Cinnamon Carrot Cake Muffins with Cream Cheese Swirl
Ingredients
- 1 cup coconut oil melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp fine sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 cups all-purpose flour
- 3 cups grated carrots
Cream Cheese Frosting
- 1/2 cup unsalted butter
- 8 ounces cream cheese
- 1 tsp vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees. Line 2 cupcake pans with muffin liners to total 24 muffins.
- In a large mixing bowl add 1 cup melted coconut oil, 1 cup granulated sugar, 1 cup brown sugar and mix with a wooden spoon.
- Add 4 eggs and 2 tsp vanilla extract, mix until combined.
- Pour the dry ingredients on top: 2 tsp cinnamon, 1/2 tsp ginger, 1/2 nutmeg, 1 tsp fine sea salt, 1 tsp baking powder, 1 tsp soda and 3 cups all-purpose flour. Mix to combine with a wooden spoon.
- Add 3 cups of freshly grated carrots and mix until a batter forms.
- Scoop the thick batter evenly into 24 muffin liners.
- Bake for 25 minutes.
- Remove and let them cool while you whip up the cream cheese frosting.
Frosting
- Add 1/2 cup room temperature unsalted butter and 8 ounces of cream cheese in the bowl of a standing mixer with the paddle attachment. Beat until softened. Add 1 tsp of vanilla extract and combine.
- Add 3 cups of powdered sugar and mix until combined. Turn the mixer up to high and beat until smooth.
- Scoop the frosting into a piping bag and swirl frosting on each cooled muffin.
- Enjoy!
Nutrition
Have you tried this recipe?
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Jayden
I am not a huge cupcake fun, but I am for these! The frosting is so amazing, I could eat it by itself. This is so perfect to spice up traditional cupcakes.
Madison Reid
I am so glad you love it as much as I do!