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Moist Mini Carrot Cake Muffins with Cream Cheese Frosting

moist mini carrot cake muffins - featured image
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These mini carrot cake muffins are moist, sweet, and topped with a luscious cream cheese frosting. Perfect for quick breakfasts, snacks, or sharing with friends.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil (can substitute with melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (135g) finely shredded carrots (packed)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • 4 oz (115g) cream cheese, softened
  • 2 tablespoons (30g) unsalted butter, softened
  • ¾ cup (90g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease your mini muffin tin or line it with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat eggs with granulated sugar until pale and slightly fluffy (about 2 minutes). Add vegetable oil and vanilla extract; mix well.
  4. Fold in shredded carrots and nuts if using.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  6. Fill each mini muffin cup about 3/4 full with batter.
  7. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until light and fluffy.
  10. Once muffins are cool, spread or pipe cream cheese frosting on top. Chill frosting if kitchen is warm before applying.

Notes

Do not overmix the batter to avoid tough muffins. Shred carrots finely for even moisture. Chill frosting before applying if kitchen is warm. For dairy-free, use vegan cream cheese and butter alternatives. For gluten-free, substitute flour with gluten-free blend.

Nutrition

Keywords: carrot cake muffins, mini muffins, cream cheese frosting, easy muffin recipe, quick breakfast, moist carrot cake

Find it online: https://eliplate.com/moist-mini-carrot-cake-muffins-recipe-easy-homemade-with-cream-cheese-frosting/