Carrot Cake Muffins-the great flavor of Carrot Cake in a muffin!
I can’t even tell you why I bought a 2 pound bag of carrots. My kids are’t big on cooked carrots. I try to sneak them in when I do something with mixed vegetables. And I love them in a pot roast.
Then my life got turned upside down and 3 weeks later, those carrots are still in the crisper drawer of the fridge. Needing to be used. I know if I start feeding the kids carrots every single day…well lets just say,I wouldn’t behave a happy family.
So what do you do when you have a 2 pound bag of carrots that you need to use up? You start thinking of things to bake that can be frozen. Of things the kids will still eat, not caring that there are carrots involved. Like Carrot Cake. Like Muffins. Like Carrot Cake Muffins!
These muffins taste amazing plain but add a Cream cheese frosting…Oh yes! I mean, what is Carrot Cake without the frosting?
And when you add frosting to a muffin, it almost becomes a dessert. And everyone loves dessert. Especially my kids. Even if there are carrots involved!
Connect with Chocolate Chocolate and More!
Save your favorite recipes to your personal recipe box with the 
button on all my recipes! Create a Meal Plan with your “favorite” recipes and the ingredients will automatically be added to your own Grocery List!
Ingredients
- 1 1/2 cup all purpose flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cup shredded carrots
- 1/2 cup chopped walnuts, optional
- 4 ounce cream cheese, softened
- 2-3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine flour, baking soda, cinnamon, salt and sugar, stir to combine. Add in beaten eggs, oil and vanilla. Stir until all dry ingredients are incorporated. Fold in shredded carrots.
- Grease muffin tins or line with paper liners, then fill with batter to 2/3 full. Bake in a preheated 350 degree oven for 22-25 minutes. Let cool in pan for 15 minutes before removing to racks to cool completely.
- Make your icing, combine all icing ingredients until smooth and creamy. Spread over cooled muffins.
Notes
recipe source ChocolateChocolateandmore.com
Want more muffins?
Chocolate Chip Graham Cracker Muffins
Chocolate Chocolate Chip Muffins
The carrot cake muffins look delicious and can’t wait to try them….do you think I could use the same recipe for zucchini muffins? (substituting zucchini for the carrots)
Absolutely, I will be as soon as Zucchini season gets here!
These muffins look so tasty Joan, now I know what to do with that big bag of carrots I bought, thanks!
My favorite way to eat carrots is definitely baked into something delicious!! I bet you had one happy family with these muffins – who can say no to cream cheese frosting?! Yum!
Cake and muffins. Two of my favorite words 🙂 Love these Joan!
I’m laughing right now because I always seem to have a bag of carrots in the fridge that have lingered. (We’re not wild about cooked carrots either.) It’s been a long time since I’ve had carrot cake…and I’ve certainly never made one (I don’t like baking cakes). But carrot cake muffins I can do. Especially with cream cheese frosting. Thanks for sharing, Joan!
Hi, Joan, I don’t usually comment, but I just want to say that I made these the other day with sweetened cream cheese baked into the muffin… with addictive results! Today I’m trying it with half zucchini, half carrot. Love this recipe!
Hi! The CarrotcakeMuffins, l had to add 1c. milk, the batter was just too dry! l also added 11sp cinnamon for more flavour instead of 1/2tsp. Baked 16minutes and they came out perfect‼ Yes‼ l would do this receipe again with these bit of changes. 🙂
Hi Joan~ l forgot l also aded 1 more cup of flour. ThankU for all of your great receipes‼:)