Carrot Cake Muffins With Cream Cheese Frosting and Walnuts

Carrot Cake Muffins With Cream Cheese Frosting and Walnuts

These delicious carrot cake muffins are lightly spiced and topped with cream cheese frosting and sprinkled with walnuts, making them an irresistible breakfast treat!

Ok… ok!!!!! So I am becoming a little bit of a baker. I shared with you that delicious pumpkin bread a couple of weeks ago and not too long before that I shared those yummy cinnamon roll muffins that I made when Seth visited. So I’ll confess, I kind of enjoy baking, but only when I have the time! Let that be our little secret, ok?

The mountain is finally chilling down! It’s been a really warm year. I mean we haven’t even put our firewood on the front porch yet (delivery to come Friday). It’s almost mid-November, and FINALLY, it is starting to feel like it. I don’t know about you, but with the chill in the air, I tend to lean more towards soft, gooey, warm breakfast foods, especially on the weekends.

These delicious carrot cake muffins are lightly spiced and topped with cream cheese frosting and sprinkled with walnuts, an irresistible breakfast treat! | TheMountainKitchen.com

These carrot cake muffins make eating carrot cake for breakfast possible without all the guilt that may come along with the very thought of cake for breakfast. Best of all, these carrot cake muffins come together in just minutes. In fact, I found the hardest thing about these muffins was allowing them too cool before frosting them.

These delicious carrot cake muffins are lightly spiced and topped with cream cheese frosting and sprinkled with walnuts, an irresistible breakfast treat! | TheMountainKitchen.com

How To Make Carrot Cake Muffins:

Preheat oven to 350 degrees F. Line a muffin tin with paper cups or grease lightly. Set aside.

Whisk the sugar, oil, and eggs together in a large bowl, mix well to combine. Add the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Mix until fully combined. It’s important to combine the ingredients well but do not over mix.  Fold in carrots with a large spoon to combine.

Fill each muffin cup about ⅔ of the way full of batter, leaving any remaining cups empty.

These delicious carrot cake muffins are lightly spiced and topped with cream cheese frosting and sprinkled with walnuts, an irresistible breakfast treat! | TheMountainKitchen.com
I had exactly 11 cups full of batter.

Bake the muffins 20 to 24 minutes, or until a toothpick comes out clean.

These delicious carrot cake muffins are lightly spiced and topped with cream cheese frosting and sprinkled with walnuts, an irresistible breakfast treat! | TheMountainKitchen.com

Allow the muffins to cool about 5 to 10 minutes in the tin, then remove the muffins from the pan onto a cooling rack. Allow them to cool completely before frosting. (That’s the hardest part!)

These delicious carrot cake muffins are lightly spiced and topped with cream cheese frosting and sprinkled with walnuts, an irresistible breakfast treat! | TheMountainKitchen.com
These delicious carrot cake muffins are lightly spiced and topped with cream cheese frosting and sprinkled with walnuts, an irresistible breakfast treat! | TheMountainKitchen.com

Make the Topping:

To make the frosting, add the butter, cream cheese, vanilla, sugar and heavy cream in a small bowl. Beat with an electric mixer until smooth and fluffy.

Top each muffin with the cream cheese frosting and sprinkle with chopped walnuts.

These delicious carrot cake muffins are lightly spiced and topped with cream cheese frosting and sprinkled with walnuts, an irresistible breakfast treat! | TheMountainKitchen.com
These delicious carrot cake muffins are lightly spiced and topped with cream cheese frosting and sprinkled with walnuts, an irresistible breakfast treat! | TheMountainKitchen.com

Recipe Notes:

  • Take out the cream cheese and butter to soften before preparing the muffins.
  • Chopped Pecans can be substituted for walnuts.
These delicious carrot cake muffins are lightly spiced and topped with cream cheese frosting and sprinkled with walnuts, an irresistible breakfast treat! | TheMountainKitchen.com

One of David’s favorite desserts is the Ultimate Carrot Cake I make for him from time to time, so you can imagine how these carrot cake muffins went over with him. He and his sweet teeth enjoyed them greatly!

I hope you and your sweet teeth enjoy these muffins just as much. With the holidays coming up, these carrot cake muffins will be a win for breakfast in your house this holiday season!

Enjoy!

These delicious carrot cake muffins are lightly spiced and topped with cream cheese frosting and sprinkled with walnuts, an irresistible breakfast treat! | TheMountainKitchen.com
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Carrot Cake Muffins

These delicious carrot cake muffins are lightly spiced and topped with cream cheese frosting and sprinkled with walnuts, an irresistible breakfast treat!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast, carrot cake, muffins, snack
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Muffins
Calories 305kcal
Author Debbie Spivey

Ingredients

The Muffins:

  • 1 cup granulated sugar
  • ½ cup canola oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon  cinnamon
  • ¼ teaspoon nutmeg
  • a pinch ground cloves
  • 1 cup shredded carrots

The Topping:

  • 2 tablespoons unsalted butter softened
  • 2 ounces cream cheese softened
  • ½ teaspoon  vanilla extract
  • 1 cup powdered sugar
  • 1 to 2 tablespoons heavy cream
  • ½ cup chopped walnuts

Instructions

Make the Muffins

  • Preheat oven to 350 degrees F. Line a muffin tin with paper cups or grease lightly. Set aside.
  • Whisk the sugar, oil, and eggs together in a large bowl, mix well to combine. Add the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Mix until fully combined. It’s important to combine the ingredients well but do not over mix.  Fold in carrots with a large spoon to combine.
  • Fill each muffin cup about ⅔ of the way full of batter, leaving any remaining cups empty. 
  • Bake the muffins 20 to 24 minutes, or until a toothpick comes out clean. Remove the muffins from the pan onto a cooling rack. Allow them to cool completely before frosting.

Make the Topping:

  • To make the frosting, add the butter, cream cheese, vanilla, sugar and heavy cream in a small bowl. Beat with an electric mixer until smooth and fluffy.
  • Top each muffin with the cream cheese frosting and sprinkle with chopped walnuts.

Notes

Recipe adapted from ShugarySweets.com
Take out the cream cheese and butter to soften before preparing the muffins.

Nutrition

Calories: 305kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 79mg | Potassium: 100mg | Fiber: 1g | Sugar: 27g | Vitamin A: 38.9% | Vitamin C: 0.8% | Calcium: 3% | Iron: 4.7%
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