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!

1 1/2 cups all-purpose flour 1 1/3 cups 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 4 ounces cream cheese 1/2 cup powdered sugar 1/2 teaspoon vanilla extract 1 tablespoon milk


Whisk the flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, and salt. Whisk in the oil, eggs, and vanilla.


Scoop the muffin batter into the prepared muffin tin, filling each cavity about 2/3 of the way full. Bake for about 20 minutes.


Heat the cream cheese in the microwave for about 30 seconds or until warm and soft. Stir in the powdered sugar, vanilla, and milk.


Use a small offset spatula to spread about a tablespoon of frosting on top of each cookie. Top with chopped pecans, if desired, and then enjoy!


Fluffy and sweet, they’re perfect for make-ahead breakfasts, snacks, or desserts!

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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Get my FREE dessert ebook containing My TOP Easy Weeknight Dessert Recipes! Click the link below to download it for free! ($9.99 value)