Rating: 4.5 stars 4.3
243 Ratings
  • 5 star values: 163
  • 4 star values: 46
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 15

These carrot cake muffins with cream cheese frosting are deliciously light and fluffy.



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


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

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

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

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

Nutrition Facts

360 calories; protein 3.6g; carbohydrates 45.7g; fat 18.7g; cholesterol 56.9mg; sodium 366.4mg. Full Nutrition