If you love the taste of carrot cake but want a quicker, easier treat, carrot cake muffins are a great choice. These muffins give you all the flavors of classic carrot cake—moist, spiced, and sweet—without the fuss of frosting or layers. They work perfectly for breakfast, snacks, or a grab-and-go option when you’re busy.
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You can customize carrot cake muffins in many ways, like adding nuts, raisins, or a simple cream cheese drizzle on top. Making them doesn’t require special skills, and you can use just one bowl for easy cleanup. Once you try this recipe, you might find carrot cake muffins becoming your new favorite quick treat.
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Carrot Cake Muffins Recipe
You’ll find the mix of shredded carrots, warm spices, and moist batter makes these muffins a tasty treat for breakfast or dessert. Adding simple toppings like cream cheese frosting or a crunchy streusel can take your muffins to the next level.
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Carrot Cake Muffins with Cream Cheese Frosting
Ingredients for the Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts or raisins (optional)
Ingredients for the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, whisk the eggs with the brown sugar, granulated sugar, oil, and vanilla until smooth.
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Gently fold the wet mixture into the dry ingredients, mixing just until combined. Stir in the grated carrots and, if desired, the walnuts or raisins. Divide the batter evenly among the muffin cups and bake until golden brown and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Let the muffins cool completely before frosting.
For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until fluffy, then blend in the vanilla. Spread or pipe the frosting over the cooled muffins and garnish with a sprinkle of walnuts or a dusting of cinnamon if you like.
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Tips for Perfectly Moist Muffins
Don’t skip the oil or butter; it keeps your muffins soft. Use fresh shredded carrots, not carrot puree, for better texture.
Avoid overmixing the batter. Stir gently until dry ingredients just disappear. Overmixing can make muffins tough.
Check for doneness a few minutes before time’s up. Muffins can dry out if baked too long. Use a toothpick or cake tester to check.
Let your muffins cool in the pan for 5 minutes, then transfer to a rack. This keeps bottoms from getting soggy.
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Common Variations and Mix-Ins
You can add chopped nuts like walnuts or pecans for extra crunch. Some people mix in raisins or dried cranberries for sweetness.
For a dessert twist, add a cream cheese drizzle or frosting after baking. You might also fold in shredded coconut or small apple pieces for a different flavor.
Experiment with spices: add ginger, cloves, or allspice to suit your taste. Greek yogurt or applesauce can replace some oil for a lighter muffin.
Feel free to customize your muffins to match your favorite flavors or dietary needs.
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Serving and Storage Ideas
You can make your carrot cake muffins even better with simple toppings and smart storage. Knowing how to store them right helps keep them fresh longer and saves time when you want a quick snack.
Creative Topping Suggestions
Try adding cream cheese frosting for a classic, rich flavor. A small dollop on top makes each muffin taste like a mini carrot cake.
If you want something lighter, sprinkle cinnamon sugar before baking for a sweet, crunchy touch.
You can also add fresh fruit like berries or thin apple slices on the side. These add color and a fresh contrast to the warm, spiced muffins.
For a bit of texture, sprinkle chopped nuts like walnuts or pecans on top before baking. This adds crunch and extra flavor without much work.
How to Store and Freeze Muffins
Let your muffins cool completely before storing to avoid sogginess.
For short-term storage, keep them in an airtight container in the fridge for up to 5 days. When you want to eat one, warm it in the microwave for about 30 seconds to bring back the soft texture.
For longer storage, wrap muffins individually in plastic wrap or foil, then place them in a freezer-safe bag. Freeze up to 3 months. Thaw at room temperature or reheat briefly in the microwave to enjoy.
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