Go Back
–+ servings
Three carrot cake muffins are on a white surface and an orange napkin. One’s unwrapped with a bite taken out, showing off its moist inside and crumb under the creamy frosting.

Cinnamon Carrot Cake Muffins with Cream Cheese Swirl

Author: Madison Reid
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 24 muffins
Moist and fluffy carrot cake muffins swirled with sweet cream cheese and warm cinnamon spice, these are a breakfast and brunch favorite in my house!

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
US Customary - Metric

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

Calories: 344kcal Carbohydrates: 47g Protein: 3g Fat: 17g Saturated Fat: 12g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.2g Cholesterol: 47mg Sodium: 215mg Potassium: 107mg Fiber: 1g Sugar: 33g Vitamin A: 2958IU Vitamin C: 1mg Calcium: 42mg Iron: 1mg
Course: Breakfast