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Moist Carrot Cake Muffins with Cream Cheese Glaze

A stack of four moist carrot cake muffins generously topped with dripping cream cheese glaze.
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Create bakery-style carrot cake muffins that are incredibly moist and packed with warm spices. This easy recipe delivers rich flavor, perfect for a quick breakfast or a delightful snack, finished with a tangy cream cheese glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar and brown sugar into the vegetable oil until combined. Beat in the eggs one at a time until the mixture is smooth.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the grated carrots and the chopped nuts, if using.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the glaze, beat the softened cream cheese and butter together in a bowl until smooth and creamy.
  9. Gradually beat in the sifted powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a smooth, pourable consistency for drizzling.
  10. Once the muffins are completely cool, drizzle the cream cheese glaze over the tops. Allow the glaze to set before serving.

Notes

  • For the moistest muffins, use fresh carrots grated finely.
  • You can substitute half of the all-purpose flour with whole wheat flour for a slightly healthier option.
  • These muffins freeze well; store cooled muffins in an airtight container for up to three months.

Nutrition

Find it online: https://www.unfoldrecipes.com/carrot-cake-muffins-moist-recipe/