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These scrumptious Carrot Cake Muffins are sure to be a hit with carrot cake lovers! Whether you’re looking for a tasty breakfast, brunch, or dessert option, these muffins are quick and effortless to whip up.
It is just about springtime, which makes me think of certain recipes…like carrot cake. We can never eat an entire cake before it goes bad, so I love to make these Delicious Carrot Cake Muffins. We love to have these muffins around for snack time after school, and the whole family loves them.
They are delicious and moist, with that same delicious carrot cake flavor – those signature warm spices – just in muffin form! These muffins are a great recipe for Easter brunch or a dessert table. If you love carrot cake, then these healthy muffins just might be the perfect way to satisfy your carrot cake craving.
This recipe is so easy to make and doesn’t even need a mixer. Just a whisk and a large spoon or spatula will do the trick!
🥘 Ingredients Needed
While the list is long, you probably have many of these items in your home already!
- Fresh Carrots
- Large Eggs
- Whole Milk
- Applesauce – I like to use applesauce instead of vegetable oil to make healthy carrot cake muffins.
- Vanilla Extract
- All-Purpose Flour
- Brown Sugar
- Baking Powder
- Ground Cinnamon
- Salt
- Butter
- Optional, Walnuts & Raisins – You can make them with or without walnuts and raisins. I have made these muffins with walnuts and raisins and with just raisins. It just depends on what you prefer. We have also used golden raisins, which is a delicious twist!
For the Icing
This icing is a simple, thin, buttery glaze. You can make a thicker cream cheese frosting if desired.
- Powdered Sugar
- Butter
- Milk
🍴Equipment Needed
- A Muffin Tin
- Muffin Liners
- A Large Mixing Bowl
- For Making the Glaze – A Medium-Sized Mixing Bowl and a Small Separate Bowl that can go in the microwave for melting butter.
- A Whisk
🥣 How to Make Carrot Cake Muffins
Preheat your oven to 375°F. Place cupcake liners in the cups of your muffin pan and set that aside.
Shred the carrots with a great tool like this grater or use a food processor. I like to shred my carrots myself since sometimes the pre-shredded carrots you buy at the grocery store are really dry or have a chemical taste. Set the grated carrots aside.
In a medium-sized bowl, whisk the eggs one at a time. Add the milk, applesauce, and vanilla extract. Whisk until all the ingredients are combined. Set that aside.
In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt with a large spoon. Add the shredded carrots and mix well.
Melt the butter in the microwave. Heat the butter for 20 seconds and stir. If more time is needed, then do an additional 10 seconds at a time, stirring after each time until it is melted.
Add the wet ingredients and melted butter to the dry ingredients. Stir until all the ingredients are combined.
Mix in the chopped nuts and raisins. Mix just until they are combined with the other ingredients.
Scoop the muffin batter into the paper liners and fill them to the top of each cup. I like to use my large 1/4 cup cookie scoop for this step. It scoops out the batter nicely and helps give the muffins a nice rounded top.
Bake at 375°F for 20 minutes. Check the muffins by poking a toothpick into the center of the muffins to make sure they are done. If it comes out clean, they are done. A few little crumbs on the toothpick are okay.
These muffins are delicious just as they are, but we like to add a glaze to the top to make them even sweeter!
🍯 To Make Carrot Cake Glaze
One of the best parts about this carrot cake muffin recipe is the glaze. It’s best to put the glaze on the muffins right after they come out of the oven and are still warm. I would suggest making the glaze in the last five to ten minutes of baking the muffins so it is ready to go when they come out of the oven.
First, melt the butter in the microwave for 20 seconds and stir. If it is not melted enough, heat it for an additional 10 seconds until the butter is melted, stirring after every 10 seconds.
Pour the melted butter into a medium-sized bowl. Add the powdered sugar and milk. Whisk until you have the consistency you want. In my house, we like it a little thicker, so this recipe makes a thicker glaze.
Recipe Tip: If you want a thinner glaze, then add more milk to the recipe. Add one tablespoon of milk at a time until you have your desired consistency. Same idea if you want the glaze thicker. Add a tablespoon of powdered sugar at a time until you have the desired consistency.
Using a spoon, drizzle some glaze over each muffin. I like to let a little drip over the edges because I like to think they look prettier that way.
Use the back of the spoon to spread out the glaze if needed. This is a great step for kids to help with if you would like to get them in the kitchen.
Let them sit until the glaze sets and the muffins cool completely. Store them in an airtight container.
Do you know how banana bread is better the next day? That is the same with these muffins. They are even more moist and delicious the next day.
Recipe Tips
- When making these carrot muffins, I like to use brown sugar instead of granulated sugar. Brown sugar gives more flavor and moisture than white sugar.
- To make sure you have a nice moist carrot cake muffin, shred the carrots yourself. The bags of pre-shredded carrots sold in stores are drier than if you were to shred them yourself.
- When I make muffins, I like to use my cookie scoop to spoon out the batter. It makes it easier to scoop the batter and also gives a nice round muffin. The scoop I use is a ¼ cup size and works great to fill up the muffin cups.
- Make the glaze when the muffins are just about done baking (about five minutes or so to go). It is best to pour the glaze over the tops of the muffins when they are right out of the oven.
- If you want a thinner glaze, then add more milk to the recipe. Add one tablespoon of milk at a time until you have your desired consistency. Same idea if you want the glaze thicker. Add a tablespoon of powdered sugar at a time until you have the desired consistency.
🥕 Variations & Substitutions
- Nut variation: The recipe calls for walnuts, but you can use chopped pecans or your favorite nut instead.
- Want to make it nut-free? Skip the nuts.
- Leave out the raisins if you don’t like them, or if you really like them, you can also add golden raisins.
🫙 How to Store Carrot Cake Muffins
Store your carrot cake muffins in an airtight container at room temperature. If you use a cream cheese frosting, you should store them in the refrigerator.
These muffins can also be frozen. I like to make a double batch and freeze half of the muffins. Just place them in an airtight container or a ziplock bag. They can be frozen for up to six months.
🐣 Looking for More Easter Treats that Kids will Love?
Make my Easter Treat Eggs or Peeps Rice Krispie Treats. They are both made with Rice Krispie Treats and are so yummy!
More Muffin Recipes
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Easy Carrot Cake Muffins with Sweet Glaze
Ingredients
- 2 large eggs room temperature
- 1 cup milk room temperature
- 2 tablespoons applesauce
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup brown sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup shredded carrots
- 6 tablespoons unsalted butter melted
- ½ cup chopped walnuts
- ¾ cup raisins
Glaze
- 2 tablespoons butter melted
- 1 ¾ cups powdered sugar
- 3 tablespoons milk
Instructions
- Preheat oven to 375°F. Place liners in muffin cups and set aside. Shred the carrot and set them aside.1 cup shredded carrots
- In a bowl, whisk the eggs, one at a time. Add in the milk, applesauce and vanilla extract. Whisk until all ingredients are combined. Set the egg mixture aside.2 large eggs, 1 cup milk, 2 tablespoons applesauce, 1 ½ teaspoons vanilla extract
- In a large bowl, using a large spoon, combine the flour, brown sugar, baking powder, cinnamon, and salt. Add the shredded carrots and mix well.2 cups all-purpose flour, ⅔ cup brown sugar, 1 tablespoon baking powder, 1 ½ teaspoons ground cinnamon, ½ teaspoon salt
- Melt the butter in the microwave for 20 seconds and stir. If more time is needed to melt the butter, do 10 second increments stirring after each one until the butter is melted.6 tablespoons unsalted butter
- Add the egg mixture and melted butter to the dry ingredients. Stir until ingredients are combined. Gently add in the chopped walnuts and raisins.½ cup chopped walnuts, ¾ cup raisins
- Spoon batter into prepared muffin cups. Fill to the top of each muffin cup.
- Bake at 375°F for 20 minutes or until a toothpick comes out clean.
To Make the Glaze:
- Melt the butter in the microwave for 20 seconds and stir. If more time is needed to melt the butter, do 10 second increments stirring after each one until the butter is melted.2 tablespoons butter
- Add the powdered sugar and milk to the butter and whisk until all the ingredients are combined.1 ¾ cups powdered sugar, 3 tablespoons milk
- Using a spoon, drizzle a little frosting over each muffin. Use the back of the spoon to spread out the glaze if needed. (For best results, add the glaze to the muffins right after they are out of the oven.)
- Let them sit to let the glaze set and muffins cool completely.
- Once cooled, store in an airtight container.
Notes
- When making this recipe I like to use brown sugar instead of granulated sugar. Brown sugar gives more flavor and moisture than granulated sugar.
- To make sure you have a nice moist carrot cake muffin, shred the carrots yourself. The bags of pre-shredded carrots sold in stores are drier than if you were to shred them yourself.
- When I make muffins, I like to use my cookie scoop to spoon out the batter. It makes it easier to scoop the batter and also gives a nice round muffin. The scoop I use is a ¼ cup size and works great to fill up the muffin cups.
- Make the glaze when the muffins are just about done baking (about five minutes or so to go). It is best to put the glaze on the muffins when they are right out of the oven.
- If you want a thinner glaze, then add more milk to the recipe. Add one tablespoon of milk at a time until you have your desired consistency. Same idea if you want the glaze thicker. Add a tablespoon of powdered sugar at at time until you have the desired consistency.
Special Equipment Needeed
- muffin tin
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
Update Note: This recipe was originally posted in 2017, but was published again in 2023 to include step-by-step directions and new photos.
Made these for Mothers Day brunch and they were delicious.
Great Ali! So glad they were a hit!
Jeannie
I love carrot cake, and how you make it into muffins tastes so much better!👍🏼😋😋
Thanks Heather! Have a great day!
Jeannie