Description
A simple recipe for moist carrot cake muffins suitable for Mothers Day.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins (optional)
- For Cream Cheese Frosting: 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated carrots, pecans/walnuts, and raisins, if using.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20 to 25 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.
- To make the frosting, beat the softened cream cheese and butter together until smooth.
- Gradually beat in the powdered sugar until the frosting is light and fluffy. Stir in the vanilla extract.
- Once the muffins are completely cool, frost the tops with the cream cheese frosting.
Notes
- You can substitute apple sauce for half the oil for a slightly lower fat content.
- For extra flavor, add 1/2 cup crushed pineapple, drained well, to the batter.
- Store unfrosted muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 75
Keywords: carrot cake muffins, Mothers Day recipe, cream cheese frosting, easy muffins, spiced muffins