Carrot Cake Muffins

READY IN: 50mins
Recipe by Alia55

Moist and yummy muffins

Top Review by Jupiter1300

I LOVE this recipe! I'm a BIG fan of carrot cake, and I must say, these little muffins live up to my high expectations! I make them for Easter brunch every year, and they're always a huge hit! I'd suggest doubling up the cream cheese frosting recipe, though, especially if you want to frost little carrots on each muffin (very easy to do - trust me, I'm no artist, and I can do it!). Highly recommend! Yum!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Place paper liners in 18 muffin cups.
  3. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.
  4. Stir in the nuts and coconut. Set aside.
  5. In a separate bowl whisk together the eggs, oil, and vanilla extract.
  6. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened.
  7. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and let cool on a wire rack.
  9. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
  10. Beat the butter and cream cheese until very smooth with no lumps.
  11. Gradually beat in the icing sugar until fully incorporated and smooth.
  12. Beat in the vanilla extract.
  13. Place a dollop of the cream cheese frosting on the top of each muffin.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a