Carrot Cake Muffins

Carrot Cake Muffins–a moist and sweet breakfast treat! Topped with cream cheese frosting and walnuts, these easy to make muffins are the best way to start your day.

Give me carrot cake everything, please! For a sweeter take on handheld carrot cake, try my Carrot Cake Cupcakes Recipe next.

You're going to love eating these Carrot Cake Muffins for breakfast. Especially since they are topped with a cream cheese frosting and walnuts!

Why this Recipe Works

  • These muffins are filled with real shredded carrot for incredible color and flavor.
  • A perfect blend of spices complements and enhances the carrots’ natural sweetness!
  • Freezer friendly muffins mean you can bake these ahead of time and stock up the freezer.
  • You’ll love the rich cream cheese frosting and crunchy nuts on top.
You're going to love eating these Carrot Cake Muffins for breakfast. Especially since they are topped with a cream cheese frosting and walnuts!

Ingredient Notes

Shredded carrots. It’s best to use freshly shredded carrots here for the moistest muffins. Store bought shredded carrots tend to be drier with a more muted flavor.

Walnuts. I add these on top of the baked and frosted muffins. You can omit them for a nut free recipe.

Easy Instructions

These carrot cake muffins couldn’t be any easier to make!

Start by combining your oil, sugar and eggs in a mixing bowl. Mix in the dry ingredients. Then, fold in the shredded carrots.

Scoop the batter into muffin tins. Bake in a preheated oven for about 20 minutes.

To make the cream cheese frosting, simply combine all the frosting ingredients in a bowl. Beat until fluffy and smooth.

Once the muffins are baked and fully cooled, spread the tops with cream cheese frosting. Press a few chopped walnut pieces onto each muffin.

Serve and enjoy!

Tips and Tricks

  • Spray a muffin tin with baking spray. You don’t need to use liners for these muffins!
  • If your batter is really thick, don’t worry, it should be! Don’t overbeat it.
  • Use a large cookie scoop (I like this one) to portion out your muffin batter so they are even. This recipe makes 10-12 muffins!
  • Let your muffins cool COMPLETELY before adding the glaze!
  • Store muffins in an airtight container in the refrigerator for best results. You’ll want to keep that cream cheese frosting chilled. If you’re skipping the icing, you can store these at room temperature.
You're going to love eating these Carrot Cake Muffins for breakfast. Especially since they are topped with a cream cheese frosting and walnuts!

Recipe FAQ

Why do my muffins get stuck in the muffin tin?

Make sure to generously spray the tin cavities with baking spray! I also recommend taking the muffins out of the pan pretty soon after baking. If they cool in the pan they’re more difficult to remove.

Can I freeze these muffins?

You sure can! These keep well in the freezer for 2 -3 months (with or without the glaze).

How do you shred carrots for carrot cake muffins?

You can grate carrots for carrot cake muffins using a box grater. Wash and peel the carrots before grating. Place the carrot against the side of the grater and run the carrot downward over a bowl. You can also grate carrots using a food processor with a grating attachment. If using a food processor, be careful not to puree the carrots by accident.

If you love carrot cake, it’s time to meet your new favorite muffin! Carrot Cake Muffins have the perfect amount of sweetness, a hint of spice and a moist crumb. Pour yourself a cup of coffee and enjoy!

Yield: 12 muffins

Carrot Cake Muffins Recipe

Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes

You're going to love eating these Carrot Cake Muffins for breakfast. Especially since they are topped with a cream cheese frosting and walnuts!


For the muffins:

  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ginger
  • ⅛ teaspoon cloves
  • 1 cup shredded carrots

For the topping:

  • 2 Tablespoons unsalted butter, softened
  • 2 oz cream cheese, softened
  • ½ teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 teaspoons milk
  • ½ cup chopped walnuts


  1. Preheat oven to 350°F. Spray muffin tin with baking spray. Set aside.
  2. In a large bowl, mix the sugar, oil and eggs together. Add in flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves. Mix until fully combined. Fold in carrots.
  3. Using a large cookie scoop, fill muffin tin with batter about ⅔ full each. You should get 10-12 muffins.
  4. Bake for 20-24 minutes. Remove from pan and cool completely.
  5. For the frosting, beat the butter, cream cheese, vanilla, sugar and milk until smooth and fluffy. Drizzle over each muffin and add a sprinkle of the chopped walnuts. Serve and enjoy!

Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 302Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 41mgSodium: 107mgCarbohydrates: 36gFiber: 1gSugar: 26gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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 20, 2017

Comments & Reviews

  1. I tried your recipe and unfortunately 1 cup graneted sugar is too sweet, I really didn’t like. Sorry about that. 

  2. I have made these muffins at least a dozen times since I came across this recipe. Love them..Family and friends always ask me to make them..thanks best muffins ever!

  3. I was not happy with the result either. I think there was too much sugar and not enough flower. Next time I will try another carrot cake recipe, but I still might make them muffin shaped.

  4. Well, I tried this carrot cake muffins recipe, and I’m sorry to say I was not happy with it. The muffins would not come out of the muffin tin, in spite of the baking spray, and I could never serve the mangled muffins to guests. I ended up throwing them away, rather angry at the waste of time, energy (I’m old) and ingredients. I could not recommend this recipe to anyone. They did taste fine, but not so spectacular that I will try this again.


  5. I’m very happy I found your blog! I love to bake, but my family is grown, so I am selective about what I do bake for occasions that come up. I host a group of older musicians every couple of weeks and am expected to serve some kind of refreshment. I found that they seem to really like it when I make muffins and serve them with a pitcher of cold milk, I think because they are not as overboard sweet as cake or cupcakes, and they are easier to eat. So, as I always try to do something a little different yet special, I searched for “carrot cake muffins” and landed here. I can’t wait to make these carrot muffins for this Thursday! And then I see you have a treasure trove of muffin recipes! I will be back to say how they turned out and also delve deeper into your other recipes! Thanks so much for going to the trouble of posting all these recipes!


  6. These have been pinned and will have to be re-created ASAP in my house. They’re so pretty and sound so tasty, too!

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