Soft & Fluffy Carrot Cake Muffins Recipe
These carrot cake muffins are soft, moist, and warmly spiced with cinnamon, packed with freshly grated carrots, and finished with an optional cream cheese glaze. Easy to mix in one bowl, they bake in under 25 minutes and stay tender for days—perfect for breakfast or snacking.
There’s something about carrot cake that feels like home—maybe it’s the cinnamon, maybe it’s the way the kitchen smells while it bakes.
But let’s be honest: making a whole cake isn’t always the plan on a busy day.
That’s why these carrot cake muffins are my favorite shortcut. They give you the same cozy flavor, the same soft bite, and that little “treat yourself” feeling… without needing a frosting spatula or a special occasion.
Why you’ll love this Recipe
- Moist and tender every time, thanks to fresh carrots and the right balance of wet ingredients
- Quick to make: no mixer required, just two bowls and a whisk
- Easy to customize (nuts, raisins, pineapple, or coconut all work)
- Perfect texture: soft centers with lightly golden tops
- Great for meal prep—stays delicious for several days and freezes well
Soft & Fluffy Carrot Cake Muffins Recipe
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Fine salt
- Ground cinnamon
- Ground nutmeg optional
- Ground ginger optional
- Brown sugar
- Granulated sugar
- Eggs
- Neutral oil avocado, canola, or vegetable
- Unsweetened applesauce optional for extra moisture
- Vanilla extract
- Finely grated carrots
- Chopped walnuts or pecans optional
- Raisins optional
- Cream cheese optional topping
- Powdered sugar optional topping
- Milk or lemon juice optional topping
- Vanilla extract optional topping
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and any optional spices.
- In a second bowl, whisk brown sugar, granulated sugar, eggs, oil, applesauce (if using), and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients just until combined—stop as soon as you don’t see dry flour.
- Fold in the grated carrots and any add-ins (nuts/raisins).
- Divide batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick comes out clean (a few moist crumbs are fine).
- Cool in the pan for 5 minutes, then transfer muffins to a rack to cool completely.
- If adding cream cheese glaze, beat cream cheese until smooth, mix in powdered sugar and vanilla, then thin with a splash of milk or lemon juice until drizzle-able. Spoon or drizzle over cooled muffins.
Nabeela’s Pro Tips (make them extra amazing)
- Grate carrots finely (small holes on the grater). Big shreds can make muffins dense and uneven.
- Don’t overmix the batter—this is the fastest way to get tough muffins. Mix only until combined.
- If your carrots are very juicy, gently squeeze them in paper towels so the muffins don’t bake up gummy.
- Rest the batter for 5–10 minutes before baking for slightly taller, nicer muffin tops.
- For bakery-style domes, start at 400°F (200°C) for 5 minutes, then reduce to 375°F (190°C) for the remaining time.
FAQ
Can I make these muffins healthier?
Yes—swap part of the flour for whole wheat pastry flour, reduce sugar slightly, and keep applesauce in the batter. They’ll be a bit heartier but still soft.
Can I make them without oil?
You can replace some oil with applesauce or Greek yogurt, but using at least a little oil helps keep that classic moist carrot-cake texture.
Do I need liners?
Not required, but liners make cleanup easier and help muffins release cleanly. If not using liners, grease the pan very well.
How do I store carrot cake muffins?
Un-glazed muffins can stay in an airtight container at room temperature for 2 days, then refrigerate. If glazed with cream cheese, store in the fridge.
Can I freeze them?
Absolutely. Freeze unglazed muffins in a sealed bag/container. Thaw at room temperature and glaze fresh for best texture.
If you want, tell me whether you prefer cream cheese frosting (thicker) or cream cheese glaze (drizzle) and whether you want nuts/raisins/pineapple included—I’ll tailor the final “signature” version to match your exact style.
