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Ultra Moist Bakery-Style Carrot Cake Muffins with Cream Cheese Frosting

A close-up view of a bitten carrot cake muffin showing the moist interior filled with shredded carrots, topped with cream cheese frosting.
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Make bakery-style carrot cake muffins that are ultra moist, tender, and richly spiced. This easy recipe includes instructions for a tangy cream cheese frosting, perfect for breakfast, brunch, or a satisfying snack.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups finely grated carrots (about 4–5 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set this dry mixture aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Fold in the grated carrots and the optional nuts until evenly distributed throughout the batter.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  10. To make the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
  11. Gradually beat in the sifted powdered sugar until the frosting is light and fluffy. Stir in the vanilla extract.
  12. Once the muffins are completely cool, spread or pipe the cream cheese frosting onto the tops of each muffin.

Notes

  • For the moistest results, use fresh carrots grated finely.
  • If you prefer a less sweet muffin for breakfast, reduce the granulated sugar by 1/4 cup.
  • You can substitute the nuts with 1/2 cup of raisins for a different texture.

Nutrition

Find it online: https://pureplatepath.com/carrot-cake-muffins-moist-bakery-style-recipe/