Carrot Cake Muffins with Cream Cheese Frosting
These delightful Carrot Cake Muffins combine the sweet and spicy flavors of traditional carrot cake into a portable muffin form, topped with a rich cream cheese frosting.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Gives the muffins structure and light texture.
- 1 teaspoon baking powder Ensure freshness for optimum leavening.
- 0.5 teaspoon baking soda Ensure freshness for optimum leavening.
- 0.5 teaspoon salt
- 1 teaspoon cinnamon Use fresh spices for stronger flavor.
- 0.25 teaspoon nutmeg Consider adding ginger or cardamom for a twist.
Wet Ingredients
- 0.5 cups applesauce Keeps the muffins moist.
- 0.5 cups vegetable oil Avoid using too much to prevent greasiness.
- 1 cups sugar Adjust sweetness as desired.
- 2 large eggs Can be swapped with flax eggs for a vegan option.
- 1 teaspoon vanilla extract
Main Ingredients
- 1.5 cups grated carrots Use medium-sized, well-washed carrots.
- 0.5 cups chopped walnuts (optional) Can be replaced with pecans or omitted.
Frosting Ingredients
- 8 oz cream cheese (softened) For a smooth frosting.
- 0.25 cups butter (softened) Soften at room temperature.
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, mix the wet ingredients until well blended.
- Fold in the grated carrots and walnuts into the wet mixture.
- Combine the wet mixture with the dry ingredients, stirring gently until just combined.
- Spoon the batter into greased muffin tins, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool before frosting.
- For frosting, mix the cream cheese, butter, powdered sugar, and vanilla until smooth and spread on cooled muffins.
Notes
Consider adding a teaspoon of orange zest for enhanced flavor. Store muffins in an airtight container for up to 5 days; freeze for up to 3 months.