Fancy Carrot Cake Muffins
Prep time
Cook time
Total time
These are full of fall spice and moist cake. If you are not a fan of nutmeg, reduce to ¼ teaspoon or leave it out completely. This recipe makes 16-18 regular sized muffins or 12 large sized muffins.
Recipe type: muffins, baked goods
Serves: 16 muffins
  • 1⅓ cups all purpose flour
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons baking soda
  • 1¼ teaspoons baking powder
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 3 eggs
  • 1 cup white sugar
  • ½ cup unsweetened applesauce
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract, divided
  • 2 cups grated carrot
  • 4 ounces cream cheese, softened
  • 4 Tablespoons butter, softened
  • 3 cups powdered sugar
  • 2 Tablespoons milk
  • extra grated carrot, chopped pecans, chopped walnuts, chopped golden raisins (optional-for garnish)
  1. Preheat the oven to 350ºF.
  2. Line a muffin tin with baking liners.
  3. In a medium sized bowl, combine flour, cinnamon, baking soda, baking powder, nutmeg and salt.
  4. Set the dry ingredients aside.
  5. In a stand mixer, beat the eggs and sugar until frothy. (This step could also be done with a hand mixer or just good old fashioned arm power, but a stand mixer makes it simple and quick!)
  6. Add the applesauce, oil, 1 teaspoon of vanilla extract, and carrot to the bowl of the stand mixer. Combine well.
  7. Add the flour mixture to the wet mixture and combine until moistened.
  8. Pour the batter into the lined muffin tin.
  9. Bake the muffins for 18-20 minutes, checking doneness with a toothpick (they are done when the toothpick comes out clean).
  10. Remove the muffins from the tin and cool on a wire rack.
  11. Make the frosting by beating the cream cheese and butter in the stand mixer.
  12. Add the confectioner's sugar and remaining 1 teaspoon of vanilla extract and beat until thick and creamy.
  13. Use milk to thin the cream cheese frosting until the desired consistency.
  14. Frost the muffins and garnish as desired!
Recipe by With Two Spoons at