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Once again, a forecasted snow storm for the DC area turned into a bust. We are always on the line for winter storms. It’s either boom or bust and 90% of the time it’s a bust. I don’t know how I feel about it this year because for one, we haven’t had a good storm all winter. We had a dusting of snow in February and that has been it all of winter. It’s kind of strange but we had a 3′ blizzard last year so maybe Mother Nature was giving us a break. Makes me worried for next year, haha
We all thought it was in the bank that we would have the day off yesterday but woke up to a scant three inches of snow and a three hour delay for work. Part of me wanted a huge storm but then that made me nervous about our new house delivery so I wished for like 4-6 inches. But alas, we busted and everything is already melting. I feel bad for New York and beyond though. They are getting demolished.
My new favorite thing for baked goods is putting carrots in muffins. And would you believe that I used to not like is carrot cake?
Yes, I always thought you could actually taste the carrot in the carrot cake and I didn’t like the carrot pieces throughout. I was so picky. If I only gave it a try as a kid. I would’ve known that the cream cheese frosting and the spices throughout the cake would’ve eliminated that carrot taste.
Anyway, I can assure you that these carrot cake muffins are moist, tender, and full of flavor. I love the spices throughout and I love that cream cheese frosting on top. There are nuts laced throughout (although if you aren’t a fan, you can totally omit) and man, these are just the perfect little treat for the upcoming holiday (Easter!).
I used apple butter in this recipe because my manager always gives me a big jar of homemade apple butter every year and I couldn’t let it go to waste. The story behind their family tradition is in my apple butter salted caramel bars.
Hop to it and make these muffins!
Carrot Cake Muffins
Equipment
Ingredients
For the muffins:
- 2 cups (240 g) whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 2 cups (256 g) shredded carrots
- ½ cup (59 g) chopped walnuts
- 1 cup (282 g) homemade apple butter, or store-bought
- ¼ cup (81 g) maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- ¼ cup (55 g) melted coconut oil
For the cream cheese frosting:
- ½ cup (114 g) unsalted butter, room temperature
- 8 ounces (227 g) plain cream cheese, room temperature
- 3 cups (360 g) powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 400 °F (204 °C) and line a muffin tin with muffin cups.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a medium bowl, stir together carrots, walnut, apple butter, maple syrup, vanilla extract, eggs, and coconut oil.
- Pour wet ingredients into dry ingredients then stir gently until just mixed and incorporated.
- Evenly divide batter amongst muffin cups, filling about 3/4 of the way to the top, then bake for 13-15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
- Remove from oven then let cool completely on a wire cooling rack.
- In the bowl of a stand mixer with the stand mixer fitted with the paddle attachment, beat together butter and cream cheese until light and fluffy. Add in powdered sugar, 1 cup at a time until frosting reaches desired consistency to frost or pipe. Don't forget to scrape down the sides with each addition of powdered sugar. Add in the vanilla extract and mix until incorporated. Garnish with more chopped walnuts on top.
I forgot how much I like a carrot cake. Need to make some.
oh these look sooo good. We got hit with 6-7 inches of snow here in NY haha so much for the 12-18 inches. do you think if I folded some whipped cream into frosting it would affect measurements?
Haha not much to dig out of, which is good! I am not sure if adding whipped cream would change the texture or not; it might make the frosting a bit more runny.
The perfect spring dessert! They look de-lish!
im so glad we dont have to worry about snow storm but again, you never know Texas weather. i dont bake carrot cake flavored anything but i like the flavors..its a sign i need to make them soon.
Looks so yummy!
I am just ready for spring! So over all the winter weather! These muffins are awesome- the best of carrot cake in something we can eat for breakfast!