Go Back
–+ servings
chopped walnuts being sprinkled on top of carrot cake muffins and cream cheese frosting
Print Recipe
5 from 1 vote

Carrot Cake Muffins

Adorable carrot cake in muffin form! A muffin form of carrot cake that is decadently topped with a cream cheese frosting and chopped walnuts.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 muffins
Author: Julie Chiou

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 12 cup muffin tin with muffin cups.
  • In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
    2 cups whole wheat flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon kosher salt
    whole wheat flour in a large white bowl with a metal whisk
  • In a medium bowl, stir together carrots, walnut, apple butter, maple syrup, vanilla extract, eggs, and coconut oil.
    2 cups shredded carrots, 1/2 cup chopped walnuts, 1 cup homemade apple butter, 1/4 cup maple syrup, 1 teaspoon vanilla extract, 2 large eggs, 1/4 cup melted coconut oil
    shredded carrots, apple butter, eggs, chopped walnuts in a large white bowl with maple syrup being poured in
  • Pour wet ingredients into dry ingredients then stir gently until just mixed and incorporated.
    carrot cake muffin mixture mixed together with a wooden spoon in a large white bowl
  • 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.
    carrot cake muffin batter in a 12 cup muffin tin lined with white muffin cups
  • 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.
    ½ cup unsalted butter, 8 ounces plain cream cheese, 3 cups powdered sugar
    powdered sugar on top of butter and powdered sugar mixture in a stand mixer bowl
  • Add in the vanilla extract and mix until incorporated.
    ½ teaspoon vanilla extract
    vanilla extract added to the cream cheese frosting mixture in a stand mixer bowl
  • Once the muffins are cooled completely, frost the tops of the carrot cake muffins with the cream cheese frosting. Garnish with more chopped walnuts on top.

Nutrition

Serving: 1 muffin | Calories: 468 kcal | Carbohydrates: 63 g | Protein: 6 g | Fat: 23 g | Saturated Fat: 13 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 5 g | Trans Fat: 0.3 g | Cholesterol: 67 mg | Sodium: 467 mg | Potassium: 238 mg | Fiber: 4 g | Sugar: 44 g

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

QR Code