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Fluffy Carrot Muffins with Cream Cheese Frosting

Fluffy Carrot Muffins with Cream Cheese Frosting

Name: Fluffy Carrot Muffins with Cream Cheese Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Yield: 12 muffins
Ingredients: 1 ⅓ cups all-purpose flour; 1 ½ teaspoons ground cinnamon; 1 ½ teaspoons baking soda; 1 ¼ teaspoons baking powder; ½ teaspoon salt; 3 eggs; 1 cup white sugar; ¾ cup vegetable oil; 1 teaspoon vanilla extract; 2 cups grated carrot; ¼ cup cream cheese, softened; 2 tablespoons butter, softened; 1 teaspoon vanilla extract; 1 ½ cups sifted confectioners' sugar

Rating: 4.37 stars

237 Ratings
202 Reviews
26 Photos

These delicious carrot muffins are light and fluffy.

By anonymous

Gallery

Recipe Summary

prep:

15 mins

cook:

20 mins

additional:

30 mins

total:

1 hr 5 mins

Servings:

Yield:

12 muffins

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.

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Step 2

Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
Step 3

Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
Step 4

Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

Nutrition Facts

Per Serving:

360 calories; protein 3.6g 7% DV; carbohydrates 45.7g 15% DV; fat 18.7g 29% DV; cholesterol 56.9mg 19% DV; sodium 366.4mg 15% DV. Full Nutrition

Reviews (202)

Most helpful positive review

LLSMITH71

04/04/2008

Really nice muffin. Simple and tasty. I replaced all the oil with applesauce. I also substituted some whole wheat flour for the white flour. These are great even without frosting. Read More

Helpful

(104)

Most helpful critical review

rxk

07/14/2008

i followed the recipe exactly but did not make the frosting. due to the amount of baking soda (or pehaps due to the baking soda i used being a few years old:S) there was this awful metal taste to the otherwise good muffins. also the muffins had a strange red tinge to them; again probably due to the baking soda. but aside from that the texture was good as it was light fluffy and moist. Read More

Helpful

(14)

237 Ratings

5 star values: 158
4 star values: 45
3 star values: 13
2 star values: 6
1 star values: 15

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LLSMITH71

04/03/2008

Really nice muffin. Simple and tasty. I replaced all the oil with applesauce. I also substituted some whole wheat flour for the white flour. These are great even without frosting. Read More

Helpful

(104)

Jodiemalodie

05/17/2008

I haven't tried the original, but like others, changed some things to make a little more healthy -- and the group I served them to tonight LOVED them. Thanks for posting the original recipe -- it was a great starting point!!!! I used half all-purpose flour and half high-altitude whole wheat flour (I tried all whole wheat earlier and they were too dense) added a little more cinnamon, plus 1/4 teaspoon nutmeg Used a little less sugar I replaced the oil with nearly a cup of applesauce I added about 1/4 cup of golden raisins I used muffin liners and sprayed them with non-stick spray. I had to cook the muffins about 25 minutes (I don't know if it's because of the altitude 6,000+ or because of applesauce). I used one batch of frosting to do nearly two dozen muffins (don't like it too sweet). Read More

Helpful

(48)

bakergrl_bc

02/11/2008

YUM! i followed the recipe exactly & i really luved how these turned out! my dad said that they were "dang good" & my mom said she "really liked them". (i made 'em 'cause i had to stop my mom from buying a pack of four from the store & was buying carrots anyway(she really likes stuff w/ carrots in 'em).(i like to bake alot) ya sure the pack of four at the store has 4 bigger ones but this recipe made 12 smaller ones-amount totally makes up for size. i even was able to use my dessert decorator to use to put the icing on them-quite a bit of fun using that thing. i was kinda worried that the icing would be too thick but luckily it came out fairly nice(out of the decorator). i will SOOO make these again!!!! DELICIOUS! Read More

Helpful

(44)

beginnerbaker

09/13/2008

amazing! i replaced all the oil with applesauce - turned out delicious! very moist. Read More

Helpful

(28)

Eliza

10/11/2007

This recipe is delicious. Right amount of spice. I added rasins and next time I will add nuts because I will make this again. Read More

Helpful

(22)

monster2

02/27/2008

These turned out amazing! I used whole wheat flour for that "healthier" feeling. (good thing since I ate 6 myself) They are great without the icing too. Read More

Helpful

(17)

rxk

07/14/2008

Helpful

(14)

Toya

08/11/2008

This makes the best tasting carrot cake ever! The cream cheese icing is a nice addition as well! The recipie was super easy (I made it as a cake as opposed to muffins) I made it twice and everyone loved it each time! Read More

Helpful

(12)

Julieee

09/04/2011

Very very good natural carrot muffin. The batter recipe and icing recipe make more than enough. I have small-ish cupcake pans perfect for typical cupcake liners and this recipe made 18. I'm glad I didn't double the recipe. I did add 1C chopped walnuts with the carrots and the batter handled it just fine. The only way to improve this would be a little stronger on the spice(s) if you like them spicier. Our family of 3 is quite pleased. I'm holding onto the recipe and will use this anytime we want carrot muffins. Not heavy at all but not too light either. Also I followed the recipe exactly and baked for 20 minutes in a weak gas oven.... no problems with the directions. Beautiful. Read More

Helpful

(11)

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Nutritional Information

Fluffy Carrot Muffins with Cream Cheese Frosting

Servings Per Recipe: 12
Calories: 360.4

% Daily Value *

protein: 7 %

carbohydrates: 15 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 29 %

saturated fat: 24 %

cholesterol: 19 %

vitamin a iu: 78 %

niacin equivalents: 14 %

vitamin b6: 4 %

vitamin c: 2 %

folate: 9 %

calcium: 5 %

iron: 6 %

magnesium: 3 %

potassium: 3 %

sodium: 15 %

thiamin: 14 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Fluffy Carrot Muffins with Cream Cheese Frosting

1 of 202

All Reviews

LLSMITH71

04/03/2008

Really nice muffin. Simple and tasty. I replaced all the oil with applesauce. I also substituted some whole wheat flour for the white flour. These are great even without frosting.

Helpful

(104)

Jodiemalodie

05/17/2008

Helpful

(48)

bakergrl_bc

02/11/2008

Helpful

(44)

beginnerbaker

09/13/2008

amazing! i replaced all the oil with applesauce - turned out delicious! very moist.

Helpful

(28)

Eliza

10/11/2007

This recipe is delicious. Right amount of spice. I added rasins and next time I will add nuts because I will make this again.

Helpful

(22)

monster2

02/27/2008

These turned out amazing! I used whole wheat flour for that "healthier" feeling. (good thing since I ate 6 myself) They are great without the icing too.

Helpful

(17)

rxk