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Carrot Cake Muffins
Amelia Amelia

The Best Carrot Cake Muffins

These are the ultimate carrot cake muffins — moist, tender, warmly spiced, and crowned with rich cream cheese frosting. Perfect for brunches, potlucks, or a nostalgic sweet snack, they strike the ideal balance between comfort and decadence.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ½ tsp salt
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 tsp vanilla extract
  • 3 cups finely grated carrots
  • ½ cup crushed pineapple, drained
  • ½ cup chopped walnuts or pecans (optional)
  • 1 tbsp freshly grated ginger
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)

Equipment

  • mixing bowls
  • whisk
  • hand mixer or stand mixer
  • muffin tin
  • paper liners or cooking spray
  • rubber spatula
  • grater
  • cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt until well combined.
  3. In a separate bowl, beat sugars with oil, then add eggs one at a time, mixing well after each. Stir in vanilla, grated carrots, pineapple, and grated ginger.
  4. Gently fold the wet ingredients into the dry mixture until just combined. Don’t overmix. Fold in nuts if using.
  5. Divide batter into muffin cups, filling nearly to the top. Bake 20–25 minutes, or until a toothpick inserted comes out clean. Let cool completely.
  6. Make the frosting: beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Beat until fluffy. Frost only when muffins are fully cooled.

Notes

Refrigerate due to cream cheese frosting. For gluten-free, use a 1:1 gluten-free flour blend. Vegan? Use flax eggs and dairy-free alternatives. Applesauce can replace pineapple. Skip the nuts for a nut-free version.