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Moist Carrot Cake Muffins with Cream Cheese Glaze

Close-up of a carrot cake muffin with cream cheese icing dripping down the side.
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Enjoy these spiced, moist carrot cake muffins, perfect for spring or Easter brunch. Customize with pineapple and walnuts, or keep it simple. A cream cheese glaze adds a sweet finish.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (about 3 medium carrots)
  • 1 cup crushed pineapple, drained (optional)
  • 1/2 cup chopped walnuts (optional)
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated carrots, crushed pineapple (if using), and chopped walnuts (if using).
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  9. While the muffins cool, prepare the glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth.
  10. Gradually add the powdered sugar and vanilla extract, beating until the glaze is light and fluffy.
  11. Once the muffins are completely cool, spread or drizzle the cream cheese glaze over the tops.

Notes

  • For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour.
  • Ensure your carrots are finely grated for the best texture.
  • If you don’t have pineapple or walnuts, the muffins are still delicious plain.
  • The glaze can be made ahead of time and stored in the refrigerator. Let it soften slightly at room temperature before using.

Nutrition

Find it online: https://www.purecookingjoy.com/carrot-cake-muffins/

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