Carrot Cake Muffins

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

Prep Time 12

Cook Time 35

Total Time 47

Servings people

Calories 997kcal

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)

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.

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.

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.

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.