Description

Soft and warmly spiced carrot cake muffins with a tender crumb and natural sweetness from fresh carrots. Perfect plain or topped with a creamy frosting or light glaze.

Ingredients

1/2 cup vegetable oil

3/4 cup soft brown sugar

1 large egg, room temperature

1 teaspoon vanilla extract or vanilla bean paste

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 1/4 cups all-purpose flour

1 3/4 cups freshly grated carrots

1/2 cup chopped pecans or walnuts (optional)

1/2 cup full-fat cream cheese (optional)

1/2 tablespoon honey (optional)

1/2 teaspoon vanilla extract (optional)

1 cup powdered sugar (optional)

2 to 4 tablespoons milk or water (optional)

Pinch of salt (optional)

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Instructions

Preheat the oven to 350°F (180°C) and line a muffin pan with paper liners or grease silicone cups.
In a large bowl, whisk together the oil, brown sugar, egg, vanilla, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Stir in the flour just until combined, avoiding overmixing.
Fold in the grated carrots and optional nuts.
Divide the batter evenly into muffin cups, filling each about two-thirds full.
Bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean.
Cool briefly in the pan, then transfer to a wire rack to cool completely.
For cream cheese topping, beat cream cheese with honey and vanilla until smooth and spread over cooled muffins.
For glaze, whisk powdered sugar, vanilla, milk or water, and salt until pourable, then drizzle over muffins.

Notes

Swap pecans with walnuts or omit for a nut-free version.

Add raisins for extra texture and sweetness.

Replace half the oil with applesauce for a lighter option.

Add orange zest for a fresh citrus twist.

Store at room temperature for up to 2 days or refrigerate up to 5 days if topped.

Freeze without topping for up to 3 months and thaw before serving.

Reheat in the microwave for 10–15 seconds to restore softness.

Prep Time: 10 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 378 kcal
Sugar: 22 g
Sodium: 210 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 35 mg