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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

Tender and moist carrot cake muffins that are topped generously with a cream cheese frosting. The perfect muffins when you don't want to make an entire carrot cake! An easy and pretty healthy treat for any occasion or for Easter celebrations!
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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.

Tender and moist carrot cake muffins that are topped generously with a cream cheese frosting. The perfect muffins when you don't want to make an entire carrot cake! An easy and pretty healthy treat for any occasion or for Easter celebrations!

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.

Tender and moist carrot cake muffins that are topped generously with a cream cheese frosting. The perfect muffins when you don't want to make an entire carrot cake! An easy and pretty healthy treat for any occasion or for Easter celebrations!

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.

Tender and moist carrot cake muffins that are topped generously with a cream cheese frosting. The perfect muffins when you don't want to make an entire carrot cake! An easy and pretty healthy treat for any occasion or for Easter celebrations!

Hop to it and make these muffins!

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5 from 1 vote

Carrot Cake Muffins

Adorable carrot cake in muffin form! A slightly healthier version of carrot cake but of course decadently topped with a cream cheese frosting.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 1 dozen

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
  • ¼ cup (81 g) maple syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ¼ cup (55 g) melted coconut oil

For the frosting

  • 8 ounces (227 g) softened cream cheese
  • 2 tablespoons maple syrup

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 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.
  • Make frosting in a small bowl then generously spread on top of cooled muffin tops. Top with extra chopped walnuts, if desired.

Notes

Lightly adapted from Wholefully

Nutrition

Serving: 1muffin, Calories: 236kcal, Carbohydrates: 33g, Protein: 5g, Fat: 11g, Fiber: 3g, Sugar: 13g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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7 Comments

  1. 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?

    1. 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.

  2. 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.

  3. 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!