Description
These Moist Carrot Cake Muffins with Cream Cheese Frosting are a perfect blend of warm spices, sweet carrots, and rich cream cheese frosting. Ideal for breakfast or dessert, these muffins are tender, flavorful, and easy to make, featuring a delightful balance of textures with optional nuts and raisins.
Ingredients
Scale
Muffins
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Cream Cheese Frosting
- 8 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger, making sure spices and leavening agents are evenly distributed.
- Combine Wet Ingredients: In a large mixing bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Add Carrots and Pineapple: Gently fold the grated carrots and drained crushed pineapple into the wet mixture, incorporating moisture and texture.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined to avoid overmixing and ensure tender muffins.
- Add Nuts and Raisins (Optional): Fold in chopped walnuts or pecans and raisins if desired, adding crunch and extra flavor.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each approximately three-quarters full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool completely on a wire rack before frosting to prevent melting.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together until creamy and smooth. Add powdered sugar and vanilla extract, then beat until the frosting is fluffy and evenly mixed.
- Frost Muffins: Spread or pipe the cream cheese frosting onto the cooled muffins, then serve immediately or refrigerate.
Notes
- For a lighter version, skip the frosting and serve the muffins plain or with a dusting of powdered sugar.
- These muffins keep well in the refrigerator for up to 5 days.
- You can freeze the muffins without frosting for longer storage and frost them after thawing.
- Ensure pineapple is well drained to prevent excess moisture in the batter.
