Description
A bakery-style carrot cake muffin recipe featuring a moist, spiced crumb and a rich, tangy cream cheese frosting swirl.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3/4 cup vegetable oil
- 2 large eggs
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups finely grated carrots
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin.
- Whisk together flour, baking powder, baking soda, salt, and spices in a large bowl.
- In another bowl, whisk eggs, sugars, oil, and vanilla until smooth.
- Gently fold the dry ingredients into the wet ingredients, then fold in grated carrots.
- Divide batter into the tin and bake for 18-22 minutes. Cool completely.
- Beat cream cheese, butter, and powdered sugar until fluffy; frost the cooled muffins.
Notes
Rich in Vitamin A from fresh carrots, provides a perfect balance of spices, and offers portion-controlled indulgence.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 345 kcal