Carrot Cake Muffin Tops with Cream Cheese Frosting

by aimee @ shugarysweets on March 16, 2012

Carrot Cake Muffin Tops recipe with a cream cheese drizzle

I don’t know if you all are ready to hear this yet, but Easter is just around the corner! This is a busy time of year in our home. Two birthdays, Easter and spring break all fall within a two week period!

These carrot cake muffin tops are a perfect addition to any Easter brunch. Or, make a batch for Spring Break.

Finding yourself busy during the day, guess what? They make a delicious dessert too! (and lunch, and dinner, but that might just be me…)

Carrot Cake Muffin Tops with Cream Cheese Frosting


    For the Muffins:
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup carrots, shredded
  • For the Frosting:
  • 2 Tbsp butter, softened
  • 2 oz cream cheese, softened
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar
  • 1-2 Tbsp heavy cream


  1. In large bowl mix the sugar, oil and eggs together. Add in flour, baking soda, baking powder and cinnamon until thoroughly combined. Fold in carrots.
  2. Spray muffin top pan (I use Wilton's) with Baker's Joy and fill each spot with about 2Tbsp of filling. DO NOT OVERFILL. You should get 24 equal sized muffin tops.
  3. Bake in a 375 degree oven for about 8-10 minutes. Remove from pan and cool.
  4. For frosting, beat the butter and cream cheese for about 2-3 minutes. Add vanilla, powdered sugar and cream. Beat until combined. Pour icing into a large ziploc bag, snip off the corner and drizzle on cooled muffin tops. Enjoy!

{ 14 comments… read them below or add one }

Katrina @ Warm Vanilla Sugar March 16, 2012 at 11:51 am

Fun! I need a whole lotta these in my life. Yum!


Jocelyn March 16, 2012 at 12:18 pm

Carrot cake is one of my favorite cakes, so I know that I would love this muffin top! And eat it for lunch and dinner, why yes, I think I just might:-) Although with a cruise coming up maybe I should just stick to carrot juice:-(


Becca @ Crumbs and Chaos March 16, 2012 at 12:59 pm

YUM! Love these, perfect muffin to frosting ratio for me!


RavieNomNoms March 16, 2012 at 1:19 pm

What a lovely idea! I am sure that those taste great! I am amazed at how simple it looks. Great great idea!


Erin @ The Spiffy Cookie March 16, 2012 at 2:41 pm

Muffin tops are so much fun. Good idea for Easter brunch! I can’t believe it’s coming up so soon.


Vianney Rodriguez March 16, 2012 at 3:07 pm

How sweet!! i love carrot cake!!


Julia @The Roasted Root March 16, 2012 at 7:15 pm

Gorgeous little muffin tops! The flavors sound wonderful and the presentation is adorable. Carrot cake and cream cheese treats should be an every day event. Have a great weekend!


Jenn March 16, 2012 at 11:46 pm

I have been wanting to try a carrot muffin, but I like the idea of muffin tops with cream cheese frosting way better!


Jen @ Peanut Butter and Peppers March 17, 2012 at 1:22 pm

Who doesn’t love a muffin top? Fabulous recipe!!


Dorothy @ Crazy for Crust March 18, 2012 at 1:38 am

Awesome! These look SO good. It’s just the tops, so I can eat 7 right? I wonder if this could be done in a Whoopie Pie pan?

Reply March 18, 2012 at 1:53 am

Those look so good! Pretty pictures, too!


Danielle March 19, 2012 at 12:00 pm

OOh I can’t wait to try this!! Im your newest follower.


Danielle March 24, 2012 at 2:23 pm

I wanted to stop by and let you know that I featured this on my “What I Bookmarked This Week” post today stop by and see – and grab a button if you’d like.


Jess February 3, 2013 at 5:36 pm

Totally pinned this for later!! :)
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