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These carrot cake muffins with cream cheese frosting are soft, fluffy, and perfectly spiced with warm cinnamon and nutmeg. If you love classic carrot cake, these muffins deliver all the same flavor in an easy, handheld treat topped with a sweet and tangy cream cheese glaze.
They’re perfect for breakfast, snacks, or dessert—and they taste just like your favorite homemade carrot cake! For more treats inspired by the classic, try my Carrot Cake Cookies and Carrot Cake Cupcakes with Cream Cheese Frosting.
Why you’ll love this carrot cake muffin recipe!
Freshly grated carrots, cinnamon, and nutmeg combine to create a perfectly spiced batter for these carrot cake muffins. Then, we top them with a signature cream cheese glaze and chopped pecans.
Like my Pumpkin Apple Muffins, these muffins are fluffy and sweet, perfect for make-ahead breakfasts, snacks, or desserts! If you love classic carrot cake, you’ll adore these muffins too.
If you love carrot cake and want something a little more indulgent, be sure to try my Soft-Baked Carrot Cake Cookies, Carrot Cake Cupcakes with Cream Cheese Frosting, and Simple Carrot Cake Recipe.
- Soft and Moist Texture: These muffins are incredibly tender thanks to oil and freshly grated carrots.
- Classic Carrot Cake Flavor: Cinnamon, nutmeg, and brown sugar give you that signature carrot cake taste.
- Easy to Make: Simple ingredients and quick prep make this recipe perfect for any day of the week.
- Perfect for Any Time: Great for breakfast, snacks, or even dessert.
Table of Contents
Ingredient Notes
The full measurements are in the recipe card below.
Muffins:
- All-purpose flour – You can substitute a 1:1 gluten-free flour if needed.
- Light brown sugar – Adds moisture and a subtle caramel flavor.
- Ground cinnamon – Brings warm spice to the muffins.
- Ground nutmeg – Adds depth and enhances the cinnamon.
- Baking soda – Helps the muffins rise.
- Baking powder – Gives additional lift.
- Salt – Balances the sweetness.
- Vegetable oil – Keeps the muffins moist and tender.
- Eggs – Help bind the batter and create structure.
- Vanilla extract – Enhances the overall flavor.
- Grated carrots – Use freshly grated carrots for the best texture and moisture.
Cream Cheese Glaze:
- Cream cheese – Use full-fat, block-style cream cheese for the best texture.
- Powdered sugar – Sweetens and thickens the glaze.
- Vanilla extract – Adds flavor.
- Milk – Helps create a smooth, pourable consistency.
Variations
- Consider adding raisins to the batter for extra flavor and texture.
- Try adding chopped pecans or walnuts to the muffin batter. Or, sprinkle them on top of the cream cheese glaze for a more traditional carrot cake taste.
- Use dairy-free cream cheese and plant-based milk to keep these carrot cake muffins dairy-free.
How to Make Carrot Cake Muffins With Cream Cheese Frosting
- Start the batter: Whisk the flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, and salt in a large bowl. Whisk in the oil, eggs, and vanilla to create a smooth, thick batter.
- Add the carrots: Fold them in just until incorporated.
- Portion: Scoop the muffin batter into the prepared muffin tin, filling each cavity about 2/3 of the way full.
- Bake: Transfer the muffins to the oven, and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool, then glaze with the frosting.
How to Store
- To Store: Keep unfrosted muffins at room temperature in an airtight container for 4–5 days. Store frosted muffins in the fridge for up to 1 week.
- To Freeze: Freeze frosted or unfrosted muffins for up to 2–3 months.
- To Thaw: Let the muffins thaw overnight in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Yes! These muffins can be made a day or two in advance and stored until ready to serve.
Dry muffins are usually caused by overmixing the batter or using pre-shredded carrots instead of fresh.
Yes, if they are frosted with cream cheese glaze, they should be stored in the refrigerator.
Yes, but for best results, freeze them unfrosted and add the glaze after thawing.
More Delicious Muffin Recipes
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Lemon Muffin Recipe
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Carrot Cake Muffins with Cream Cheese Frosting
Equipment
- Mixing bowls
- Measuring cups
- measuring spoons
- whisk
- Rubber spatula
- Muffin tin
- Muffin liners
Ingredients
- 1 1/2 cups flour
- 1 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 Tablespoon vanilla extract
- 2 cups grated carrots
Cream Cheese Glaze
- 4 ounces cream cheese – softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 Tablespoon milk
Instructions
- Preheat your oven to 350ºF. Line a muffin tin with paper liners and set aside.
- In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and salt.1 1/2 cups flour, 1 1/3 cup light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder
- Add the oil, eggs and vanilla to the bowl and whisk into a smooth, thick batter. Fold in the carrots.1/2 cup vegetable oil , 2 eggs, 1 Tablespoon vanilla extract, 2 cups grated carrots
- Scoop the muffin batter into the paper cupcake liners, filling them about ⅔ of the way full.
- Bake the muffins for 20 minutes. The tops of the muffins will be golden brown and they will spring back to the touch. Let the muffins cool for 5 minutes in the pan then move them to a cooling rack.
- Add the cream cheese to a microwave-safe bowl and heat for about 30 seconds. It should be soft and warm.4 ounces cream cheese – softened
- Stir the powdered sugar and vanilla into the glaze then mix in the milk. Add a little more milk to thin the glaze as desired. You don’t want it to be too runny but it should be the consistency of yogurt.1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, 1 Tablespoon milk
- Dip the top of each muffin into the cream cheese glaze then place them back on the cooling rack. Garnish with chopped pecans, shredded coconut, a sprinkle of cinnamon, or leave plain!
Notes
- Use freshly grated carrots: Pre-shredded carrots are too dry and won’t give the same soft texture.
- Don’t overmix the batter: Overmixing can make the muffins dense instead of fluffy.
- Cool before frosting: Make sure the muffins are completely cool before adding the glaze.
- Adjust glaze consistency: Add more milk to thin it out or more powdered sugar to thicken it.
These sound so fluffy and delicious. Such an easy way to enjoy carrot cake flavours!
These look so soft and cosy! all the best parts of carrot cake in a perfect little muffin!
I’ve made these and they’re delicious — soft, warm, and that cream cheese glaze takes them to the next level!
This looks absolutely delicious! — love an easy, classic dessert like this!
These sound absolutely delicious! Muffins really are the perfect mix of fun and creativity