The Perfect Easter (Or Any Occasion!) Carrot Cake Muffins

The Perfect Easter (Or Any Occasion!) Carrot Cake Muffins

 

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.

 

Carrot Cake Muffins

 

Cinnamon Only!

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.



Carrot Cake Muffins

 

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!

 

Carrot Cake Muffins

 

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!

 

Carrot Cake Muffins

 

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!

 

Carrot Cake Muffins

Did you try to make these carrot cake muffins? Let me know how they turned out in the comments below!

 



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Carrot Cake Muffins
Carrot Cake Muffins
Print Recipe
Print Recipe
Carrot Cake Muffins
Carrot Cake Muffins
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 12Muffins
Ingredients
  • Muffins
  • 1 1/2 Cups flour
  • 1/2 Cup Sugar
  • 1 Tsp. baking powder
  • 1 Tsp. baking soda
  • 2 Tsp. Cinnamon
  • 1/4 Tsp. salt
  • 1/4 Cup oil
  • 1/2 Cup milk
  • 1/4 Cup Water
  • 1 Cup Grated Carrots
  • Cream Cheese Frosting
  • 4 Oz. Cream Cheese
  • 4 Tbsp. butter
  • 2 1/2 Cups powdered sugar
  • 1 Tsp. vanilla
Servings: Muffins
Units:
Ingredients
  • Muffins
  • 1 1/2 Cups flour
  • 1/2 Cup Sugar
  • 1 Tsp. baking powder
  • 1 Tsp. baking soda
  • 2 Tsp. Cinnamon
  • 1/4 Tsp. salt
  • 1/4 Cup oil
  • 1/2 Cup milk
  • 1/4 Cup Water
  • 1 Cup Grated Carrots
  • Cream Cheese Frosting
  • 4 Oz. Cream Cheese
  • 4 Tbsp. butter
  • 2 1/2 Cups powdered sugar
  • 1 Tsp. vanilla
Servings: Muffins
Units:
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 12Muffins
Instructions
    For the Muffins
    1. Preheat the oven to 375 degrees F.
    2. Add the flour, sugar, baking powder, baking soda, cinnamon and salt to a large mixing bowl. Stir to combine.
    3. Gradually add in the oil, water and milk, continuing to stir until all ingredients are thoroughly combined, about 2-3 minutes.
    4. Fold the carrots into the batter and stir for another minute until just incorporated.
    5. Line a muffin pan with liners or grease it to prevent sticking. Fill each muffin about half full then place into the preheated oven and bake for 25-30 minutes or until a cake tester inserted in the middle comes out clean. Remove from oven and let cool completely.
    For the Cream Cheese Frosting
    1. Add the cream cheese and butter to a mixing bowl and cream together until combined.
    2. Gradually add in the powdered sugar until fully incorporated and the frosting becomes thick and creamy. Then stir in the vanilla.
    For the Topping
    1. With a rubber spatula, top each muffin with a generous amount of cream cheese frosting.
    2. Top with crushed pineapple and sprinkle with walnuts!
    Recipe Notes


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