These Carrot Cake Muffins with Cream Cheese Glaze are super fluffy and moist and feature all the sweet, cinnamon flavor you love in classic carrot cake!

close up image of baked and decorated carrot cake muffins with cream cheese frosting.

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Carrot Cake Muffins With Cream Cheese Glaze 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. Fluffy and sweet, they’re perfect for make-ahead breakfasts, snacks, or desserts!

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.

top down image of carrot cake muffins with cream cheese frosting sitting on a patterned surface.

Ingredients for Carrot Cake Muffins With Cream Cheese Glaze

To print: see recipe card below

ingredients to make carrot cake muffins with cream cheese frosting.

Muffins

  • 1 1/2 cups all-purpose flour – Feel free to substitute a 1:1 all-purpose gluten-free flour if you need these muffins to be gluten-free.
  • 1 1/3 cups light brown sugar – The brown sugar keeps the cake nice and moist while adding a subtly sweet flavor.
  • 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 – For the best taste and texture, make sure to use whole carrots, not pre-shredded carrots.

Cream Cheese Glaze

  • 4 ounces cream cheese – Use full-fat, brick-style cream cheese, not cream cheese from a tub.
  • 1/2 cup powdered sugar (confectioner’s sugar)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk

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 This Carrot Cake Muffins Recipe With Cream Cheese Glaze 

  1. Prepare: Before you begin, preheat your oven to 350 degrees Fahrenheit. Then, line a muffin tin with muffin liners, and set it aside.
  2. Mix the dry ingredients: Whisk the flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, and salt in a large bowl.
  3. Add the wet ingredients: Whisk in the oil, eggs, and vanilla to create a smooth, thick batter. Be careful not to overmix! Then, fold in the carrots.
  4. Portion: Scoop the muffin batter into the prepared muffin tin, filling each cavity about 2/3 of the way full.
  5. Bake: Transfer the muffins to the oven, and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. The tops will be golden brown and spring back to the touch.
  6. Cool: Allow the muffins to cool in the pan for five minutes. Then, transfer them to a wire rack to cool completely.
  7. Prepare the glaze: heat the cream cheese in the microwave for about 30 seconds or until warm and soft. Stir in the powdered sugar, vanilla, and milk.
  8. Top the muffins: Dip the top of each muffin into the cream cheese glaze. Then, enjoy, or garnish with chopped pecans, shredded coconut, or a sprinkle of cinnamon! 
close up image of a carrot cake muffin with cream cheese frosting with a bite taken out of it.

Quick Tip:

Add more milk as needed to achieve a drizzly consistency for the glaze. Or, if it’s too runny for your liking stir in more powdered sugar.

How To Store + Freeze Carrot Cake Muffins With Cream Cheese Glaze

  • Store leftover unfrosted muffins in an airtight container at room temperature for up to four to five days. Or, transfer frosted muffins to the fridge, and store them for up to one week.
  • Freeze frosted or unfrosted muffins for up to two to three months.
  • Thaw in the fridge overnight, and enjoy!
A carrot cake muffin with cream cheese glaze topped with pecans.

Carrot Cake Muffins with Cream Cheese Glaze

These Carrot Cake Muffins with Cream Cheese Glaze are super fluffy and moist and feature all the sweet, cinnamon flavor you love in classic carrot cake!ย 
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Course: Breakfast
Cuisine: American
Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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 โ€“ softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon milk

Instructions 

  • Preheat your oven to 350ยบF. 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 โ…” 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 โ€“ 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 donโ€™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!

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 205mg | Potassium: 162mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3733IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Did you make these Carrot Cake Muffins with Cream Cheese Glaze? Be sure to leave a rating and a comment below!ย 

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

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