Introduction
Carrot cake muffins are a delicious and comforting fall treat. The combination of moist, fluffy muffins, spiced carrot cake, and tangy cream cheese filling creates a truly irresistible dessert. This recipe is easy to follow and perfect for sharing with friends and family.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup shredded carrots
- 1/2 cup chopped walnuts
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat oven
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
Combine dry ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Combine wet ingredients
In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, carrots, and walnuts.
Combine dry and wet ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fill muffin cups
Divide the batter evenly among the prepared muffin cups.
Bake
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Make the cream cheese filling
In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Frost muffins
Let the muffins cool for a few minutes before frosting with the cream cheese filling. Serve immediately or store in an airtight container at room temperature.
Tips
Shred the carrots finely
Shredding the carrots finely will ensure that they cook evenly and don’t create lumps in the muffins.
Don’t over mix
Overmixing the batter can lead to tough muffins.
Let the muffins cool before frosting
Frosting the muffins while they are still hot can melt the cream cheese filling.
Add a sprinkle of cinnamon
For extra flavour, sprinkle a little cinnamon on top of the frosted muffins.