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!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 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
- 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
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.
Recipe adapted from ShugarySweets.com
Take out the cream cheese and butter to soften before preparing the muffins.
Calories: 305kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 79mg | Potassium: 100mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1945IU | Vitamin C: 0.7mg | Calcium: 30mg | Iron: 0.8mg
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