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Carrot Cake Muffins

Delicious carrot cake muffins topped with creamy frosting, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1.5 cups all-purpose flour Substitutions: whole wheat flour can be used.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon Alternative: pumpkin pie spice.
  • 0.25 teaspoon nutmeg Freshly ground spices intensify flavor.
  • 1 cup granulated sugar Alternative: brown sugar for deeper flavor.
  • 1.5 cups grated carrots Pack lightly for accurate measurement.
  • 1/2 cup vegetable oil
  • 1 cup applesauce
  • 2 large eggs Use flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
  • optional cups chopped walnuts Add for extra texture.
Cream Cheese Frosting
  • 8 ounces cream cheese Ensure softened at room temperature.
  • 0.5 cup butter Softened butter for smooth frosting.
  • 2 cups powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix applesauce, vegetable oil, sugar, eggs, and vanilla extract until smooth.
  4. Grate your carrots and measure out 1 ½ cups.
  5. Pour the wet mixture into the dry ingredients, then fold in grated carrots and optional walnuts.
  6. Spoon the batter into greased or lined muffin tins, filling each about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick comes out clean.
Frosting
  1. Beat together softened cream cheese and butter until creamy.
  2. Gradually add powdered sugar and mix until smooth.

Notes

Drizzle extra frosting on top before serving. You can add raisins or cranberries for extra sweetness.