Carrot Cake Muffin Tops with Cream Cheese Frosting

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!

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 16, 2012

Comments & Reviews

  1. 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.

  2. 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?

  3. 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!

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

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

  6. 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:-(

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