These delicious carrot muffins are light and fluffy.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

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

  • 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

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
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Reviews (202)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(104)

Most helpful critical review

Rating: 3 stars
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
(14)
237 Ratings
  • 5 star values: 158
  • 4 star values: 45
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 15
Rating: 5 stars
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
(104)
Rating: 5 stars
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
(48)
Rating: 5 stars
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
(44)
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Rating: 5 stars
09/13/2008
amazing! i replaced all the oil with applesauce - turned out delicious! very moist. Read More
(28)
Rating: 5 stars
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
(22)
Rating: 4 stars
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
(17)
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Rating: 3 stars
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
(14)
Rating: 5 stars
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
(12)
Rating: 5 stars
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
(11)
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