Carrot cake muffins definitely have a presence in our home all year round. While a classic for spring and Easter, it’s always a good time for carrot cake all year! Especially because this is one of the only kinds of cakes my husband really likes. So today’s recipe comes at the request of my husband, Erik.
I love the smell of cinnamon. It’s such a perfectly wonderful spice. As such, it is the only spice needed in this cake. I feel it’s always better to go lighter on the spices than to go on the heavy side. That’s what’s wrong with store-bought carrot cakes. They are too full of spices! It’s too overwhelming tasting. I like a nice subtle carrot cake. Soft and moist with the sweet, fragrant smell of cinnamon.
Making this cake is a breeze. Just place the flour, sugar, baking powder, baking soda, cinnamon and salt into a mixing bowl or into the bowl of your stand mixer. Fit it with the paddle attachment and stir to combine. Slowly add in the oil, water, milk and vanilla. Once all the ingredients are added, mix it until thoroughly combined. Click on the link to Amazon below for details on this great stand mixer! It’s the one that I use at home.
Fold the carrots into the batter and stir until just combined. Preheat your oven to 375 °F. and line a muffin pan with liners. Here’s some cute polka dot liners if you’re running low! Bake your muffins for about 25-30 minutes or until a cake tester inserted in the middle comes out clean. I use this cake tester for all my baked goods. My mom bought it for me a long time ago because I was always stabbing my baked goods with a butter knife. This leaves a much less noticeable hole!
Cream Cheese Frosting
Make up your creamy cream cheese frosting while the muffins are cooling. (If you love cream cheese frosting as much as I do, then you gotta check out this recipe too.) Mix the cream cheese and butter until they are completely combined and then slowly sift in the powdered sugar until a thick frosting starts to form. Stir in your vanilla and you’re ready for the muffins! Using a rubber spatula, frost the tops of your cooled muffins. By the way, isn’t that the cutest spatula you have ever seen?! I love the little bees buzzing around on it. So cute!
Add the crushed pineapple to the tops of your muffins making sure to squeeze out any excess water. Then sprinkle with chopped walnuts. I like to put my finished carrot cake muffins on a pretty tiered tray for serving!
Did you try to make these carrot cake muffins? Let me know how they turned out in the comments below!