Carrot Cake Muffins Recipe

Carrot cake muffins are everything you love about carrot cake. Super moist, tender crumb, easy to make in one-bowl, no mixer required, simple ingredients, ready in 35-minutes.

Easy, quick and delicious – hints of cinnamon and spices, any level of baker can have success making them. Classic carrot cake in a muffin version. Step-by-step instructions, topped with a crumb topping and cream cheese icing, with options for cream cheese frosting.

Carrot cake and cream cheese frosting is never going out of style. The flavor combination is a classic. We’ve given you an option for a crumb topping with cream cheese icing or cream cheese frosting. Either is beyond delicious.

Why this recipe works

• Flavor – Delicious flavors of a carrot cake with cinnamon, nutmeg, cloves and ginger.
• Texture – Soft, moist crumb. Smaller pieces of grated carrots and crushed pineapple add wonderful texture.
• Ease – Uses everyday ingredients, made in one-bowl, no mixer required. Any level of baker can make successfully. Use an electric hand mixer if making cream cheese frosting.

What you’ll need

• Fresh carrots – We recommend grating carrots finely by pulsing in a food processor or using a hand grater, then cut up smaller with a chefs knife.
• Crushed pineapple – Adds moisture, sweet and tangy flavors.
• Granulated sugar – Adds some sweetness the batter.
• Brown sugar – Adds depth of flavor and moisture.
• Flour – Use a high-quality brand of unbleached all-purpose flour.
• Baking soda & powder – Leavening agents that help muffins rise.
• Eggs – We always use large eggs in our baking recipes and at room temperature. Which allows them to easily incorporate into the batter.
• Vanilla extract – Use pure vanilla extract, not artificial and a high-quality brand.
• Vegetable or canola oil – Adds moisture.
• Cinnamon, nutmeg, cloves & ginger – Warm blend of spices adds plenty of warm spice.

Easy to make carrot muffins are ideal for when you don’t want to make a multilayer carrot cake. Perfect for Easter, Thanksgiving, Christmas, breakfast, brunch and snacks.

How to make carrot cake muffins

• Preheat the oven – Allowing the oven to preheat for at least 30-minutes will help baked goods rise and bake more evenly.
• Make crumb topping – In a medium bowl, combine the crumb topping ingredients.
• Combine dry ingredients – In a large mixing bowl, combine dry ingredients with a whisk. Be sure and sift flour.
• Add wet ingredients – Add oil, eggs, grated carrots, crushed pineapple, vanilla extract and incorporate with a whisk. Whisk out any lumps. (My go-to whisk!)
• Scoop into muffin pans – Scoop batter evenly into 12 jumbo muffin tins lined with cupcake liners. Spoon crumb topping evenly over muffin batter.
• Bake – Bake in a preheated 350 degree F oven for 35-38 minutes.
• Let cool – Let cool in baking pans for 10 minutes. Remove from the pan and let cool completely on a wire cooling rack.

Use a rubber spatula to scrape the bottom and sides of the bowl occasionally. This makes sure the batter is thoroughly combined.

While I used a jumbo cupcake pan, alternatively you can use a regular cupcake pan along with tulip paper cups.

Tips for baking muffins

• Remember each oven is different. We recommend using an oven thermometer to monitor the temperature.
• Place the cupcake pans on half sheet pans lined with parchment paper. Should any batter fall on the sheet pan, clean up is easy.
• Carefully turn muffin pans half way through the baking process. Be very careful not to move the pans too much or you chance the cakes falling.
• Let cakes cool 5-10 minutes before removing from cupcake pans. (This lets them set up a bit.)
• Wash muffin pans by hand immediately and let thoroughly dry. They will last longer if you don’t run them through the dishwasher.

More Fall baking recipes

• Apple Hand Pies
• Pumpkin Bread Recipe
• Pumpkin Cake Recipe
• Pumpkin Crumb Muffins
• Old Fashioned Banana Bread
• Banana Muffins Recipe

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Carrot Cake Muffins

Prep Time12 minutes mins

Cook Time35 minutes mins

Total Time47 minutes mins

Carrot cake muffins are everything you love about carrot cake. Super moist, tender crumb, easy to make in one-bowl with everyday ingredients.

Course: Breakfast or Brunch, Desserts

Cuisine: American, Holiday Baking

Servings: 12 people

Calories: 997kcal

Author: Jessica Robinson

Ingredients

Carrot Cake Muffins

• ▢ 1 cup granulated sugar
• ▢ 1 cup packed brown sugar
• ▢ ½ cup canola oil or vegetable oil
• ▢ 2 cups freshly grated carrots about 2 large carrots
• ▢ 6 large eggs room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 teaspoon salt
• ▢ 1 (20-ounce) can crushed pineapple (do not drain)
• ▢ 3 ½ cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 2 teaspoons ground cinnamon
• ▢ 1 teaspoon ground nutmeg
• ▢ ½ teaspoon ground cloves
• ▢ ½ teaspoon ground ginger
• ▢ ¾-1 cup chopped walnuts

Crumb Topping

• ▢ ½ cup (1 stick) butter, softened
• ▢ 1 cup all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 1-2 teaspoons ground cinnamon

Cream Cheese Icing

• ▢ 4 ounces cream cheese softened
• ▢ 2-3 cups powdered sugar sifted
• ▢ 1-2 teaspoons pure vanilla extract
• ▢ 1-2 tablespoons whole milk

Cream Cheese Frosting (optional)

• ▢ 4-5 cups powdered sugar
• ▢ ½ cup vegetable shortening OR (1 stick) unsalted butter, softened
• ▢ 4 ounces cream cheese softened
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon salt
• ▢ ¼ cup evaporated milk (or substitute whole milk)

Instructions

Crumb Topping

• In a medium bowl, combine the crumb topping ingredients with your hands and set aside. If making cream cheese frosting, skip the crumb topping and icing. (recipe below)

Cream Cheese Icing

• In a medium bowl, whisk together softened cream cheese, powdered sugar, vanilla extract and milk. Whisk out any lumps.
• If it is not the consistency you'd like, add a little more powdered sugar to thicken, a splash or two of milk to thin it out. Whisk until smooth. Cover bowl with plastic wrap and set aside.

Carrot Cake Muffins

• Preheat the oven to 350 degrees F and line a jumbo muffin pan with paper cupcake papers.
• In a large mixing bowl, whisk the sugar, brown sugar, flour, baking soda, powder, salt, cinnamon, nutmeg, cloves and ginger. Whisk together until combined.
• Add oil, eggs, vanilla extract, pineapple, carrots and incorporate with a whisk or rubber spatula.
• Scoop evenly into 12 jumbo muffin tins lined with paper cupcake liners. Spoon crumb topping evenly over batter.
• Bake for 35-38 minutes, or until a toothpick when inserted comes out mostly clean, with a few moist crumbs. You can also test by very gently pressing your finger on the center of the muffin to see if it’s completely set.
• Let cool in baking pans for 10 minutes before removing from the pan. Remove from the pan and let cool completely on a wire cooling rack.
• Drizzle with cream cheese icing. Let set before serving.
• Enjoy immediately or once completely cooled, store in an airtight container at room. They will stay fresh for several days.

Cream Cheese Frosting

• In a large mixing bowl, using either a stand mixer with whisk attachment or an electric hand mixer. Combine powdered sugar, cream cheese, vegetable shortening (or softened butter), salt, vanilla extract on low to medium speed. Pour in evaporated milk. Use a rubber spatula to scrape the bottom and the sides of the bowl occasionally.
• Once incorporated, beat on high speed for 1-2 minutes. Add ½ cup more powdered sugar if frosting is too thin. Add a few tablespoons more of evaporated milk or heavy cream if frosting too thick.
• Scoop frosting into a disposable pastry bag with or without a pastry tip or a large zip-style bag. Cut the tip off the pastry bag and squeeze to pipe in a circular motion from the outside of the muffins towards the center.
• If desired, press on crushed nuts as a decoration.

Recipe Notes

Finely grated and chop carrots with a chefs knife. This will help them bake better.

Fold in ½ cup of raisins or golden raisins if desired.

Muffin pan

While we used a jumbo muffin pan, you can use a regular size muffin pan with tulip paper cups.

Nutrition

Calories: 997kcal | Carbohydrates: 153g | Protein: 11g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 563mg | Potassium: 276mg | Fiber: 3g | Sugar: 113g | Vitamin A: 4191IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 3mg

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