Carrot Cake Muffins

If you love carrot cake, you will love these delicious Carrot Cake Muffins!  They are quick and easy to make and are a great breakfast, brunch or dessert recipe.

It is spring time which makes us think of certain recipes…like carrot cake.  So how about making some Carrot Cake Muffins? 

They are delicious and moist just like you like your favorite carrot cake recipe.  The muffins are a great recipe for your Easter brunch or dessert table.  If you love carrot cake, then this just might be a new favorite recipe for you!

This recipe does not need a mixer.  Just a whisk and a large spoon or spatula will do the trick!

Grocery Shopping List:

While the list is long, you probably have many of these items in your home already!

• muffin liners
• carrots
• eggs
• milk (I use skim milk)
• applesauce
• vanilla extract
• all-purpose flour
• brown sugar
• baking powder
• ground cinnamon
• salt
• butter
• walnuts (optional)
• raisins (optional)
• powdered sugar

You can make them with or without the walnuts and raisins. I have made the muffins with the walnuts and raisins and with just with the raisins. It depends on what you prefer.

How to make Carrot Cake Muffins:

Preheat your oven to 375 degrees.  Place cupcake liners in muffin cups and set that aside.

Shred the carrots with a great tool like this grater.  I like to shred my carrots myself since sometimes the pre-shredded carrots you buy at the grocery store are drier.  Set the shredded carrot aside.

In a medium sized bowl, whisk the eggs one at a time.  Add in 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 egg mixture 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.

Fill the lined muffin cups to the top of each cup.   I like to use my large cookie scoop for this step.  It scoops out the batter nicely and helps give the muffins a nice rounded top.  

Bake at 375 degrees for 20 minutes.  Check them with a toothpick 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 the glaze:

It is 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 the 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, do an additional 10 seconds until the butter is melted, stirring after each 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 at 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.

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 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.

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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.

The muffins can be frozen.  Just place them in an airtight container.  They can be frozen for up to six months.

Looking for a fun and easy Easter treat kids will love? Make my Easter Treat Eggs.  They are made with Rice Krispie Treats and are so yummy!

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If you try this recipe, let me know what you think by leaving a comment and rating below!  Thanks!

Update Note: This recipe was originally posted in 2017, but was published again in 2021 to include step by step directions and new photos.