Super Moist Carrot Cake Muffins with Cream Cheese Icing

The Best Carrot Cake Muffins with Cream Cheese Frosting

There’s something so nostalgic and comforting about the smell of carrot cake baking. Warm cinnamon, soft cake, and that creamy icing on top—it’s one of those bakes that just feels like home.

These carrot cake muffins are one of my favorite things to make when I want something sweet, simple, and a little special. The texture is incredibly soft and moist (thank you, applesauce!), and they’re filled with warm spices and freshly grated carrots. They feel like a treat but aren’t overly sweet, which makes them perfect for breakfast, snacks, or afternoon coffee.

Of course, I had to top them with a swirl of cream cheese icing—because is it even carrot cake without it? And a little sprinkle of cinnamon on top makes them feel extra cozy.

These muffins are a hit with my family—especially my toddler, who always goes for the frosting first (relatable). They come together quickly, store well, and just make any day feel a little brighter.

How to Store & Freeze Carrot Cake Muffins

These carrot cake muffins are just as convenient as they are delicious. Whether you're making them ahead for the week or stashing a few for later, here’s how to keep them fresh:

Storing:

• At room temp (without frosting): Store in an airtight container for up to 3 days.

• In the fridge (with frosting): Once iced, keep them in the fridge for up to 4–5 days. Let them sit out for 10 minutes before serving for the best texture.

Freezing:

• Freeze unfrosted muffins in a zip-top freezer bag or airtight container for up to 3 months.

• To thaw, let them sit at room temp or gently warm in the microwave.

• Add frosting after thawing for the freshest taste and look!

Customize Your Muffins

Want to make this recipe your own? Here are a few easy add-ins and swaps to try:

• Add-ins: Chopped walnuts, pecans, golden raisins, or shredded coconut.

• Spice it up: Try adding a pinch of cloves or cardamom for a deeper flavor.

• Mini version: Use a mini muffin tin and reduce baking time to 10–12 minutes for bite-sized snacks.

• Healthier twist: Swap half the flour for whole wheat pastry flour and reduce sugar slightly—still delicious, just lighter!

Final Tips & What to Know Before You Bake

Before you preheat the oven, here are a few extra tips to make your muffins turn out perfect every time:

Don’t Overmix the Batter

Once you combine the dry and wet ingredients, stir gently—just until everything is incorporated. Overmixing can make muffins dense instead of fluffy.

Use Room Temperature Ingredients

Let your eggs, cream cheese, and butter sit out for 20–30 minutes before starting. This helps everything blend smoothly and gives you that bakery-style texture.

Want Less Sweet?

You can skip the frosting or use a thinner glaze if you’re looking for more of a breakfast-style muffin. They’re still delicious on their own!

A Fun Baking Project With Kids

These muffins are great for baking with little ones. Let them help stir the batter, sprinkle cinnamon on top, or even practice frosting with a spoon or piping bag. (My 3-year-old always insists on being the “cinnamon sprinkles guy.”)

Yield: 12 standard-sized muffins

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Carrot Cake Muffins with Cream Cheese Icing

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Soft, fluffy, warmly spiced muffins with rich cream cheese icing and a sprinkle of cinnamon

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Ingredients

For the Muffins:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger (optional)
• ½ tsp salt
• 2 large eggs
• ½ cup light brown sugar (packed)
• ¼ cup granulated sugar
• ½ cup vegetable oil (or melted coconut oil)
• ¼ cup unsweetened applesauce (adds moisture!)
• 1 tsp vanilla extract
• 1 ½ cups finely grated carrots (about 2 medium carrots)
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Icing:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• ¾ cup powdered sugar
• ½ tsp vanilla extract
• Pinch of salt
• Ground cinnamon (for sprinkling)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger (if using), and salt.
3. Whisk Wet Ingredients: In a large mixing bowl, whisk together the eggs, both sugars, oil, applesauce, and vanilla until smooth and slightly fluffy.
4. Combine: Add dry ingredients into the wet and stir until just combined. Gently fold in the grated carrots and nuts if using.
5. Fill Muffin Cups: Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
6. Bake: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
7. Make Cream Cheese Icing: Using a hand mixer or whisk, beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, and a pinch of salt and beat until fluffy.
8. Frost & Sprinkle: Once muffins are completely cool, pipe or spread cream cheese icing on top. Dust lightly with cinnamon.

Notes

Pro Tips:

• These muffins are best eaten at room temp—so soft and tender!
• Store iced muffins in the fridge for up to 4 days, or un-iced muffins at room temp in an airtight container for 2–3 days.

Nutrition Facts

Calories

280

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.