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Recipe

Carrot cake muffins

45 min • 12 servings •
David
Vanilla cupcake with white frosting and colorful sprinkles on a plate, with baking ingredients in the background.

I love carrot cake. Now I can also claim to love carrot cake muffins.

My good friend, Kathy, made these for our children to decorate at a recent play date (of course, the kids ate more sprinkles than cake).

They were so good, I insisted on getting the recipe. They make a welcome change to the ubiquitous red velvet!

Ready

For the cupcakes:

  • 2 eggs
  • ½ cup and 2 Tbsp vegetable oil
  • 1 cup white sugar
  • 1 tsp (or a little more if you fancy) vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1½ cups grated carrots
  • ½ cup chopped pecans

    • For the frosting

  • ¼ cup butter, softened
  • ¼ lb cream cheese, softened
  • 2 cups confectioners’ sugar
  • ½ tsp vanilla extract

    • Set

  • Large mixing bowl
  • Muffin pan

    • Go!

  • Preheat the oven to 350°F.
  • In a large bowl, beat together the eggs, oil, white sugar and vanilla.
  • Mix in the flour, baking soda, baking powder, salt and cinnamon.
  • Stir in the carrots and fold in the pecans.
  • Pour into a muffin pan.
  • Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Let the cakes cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  • Meanwhile, in a bowl combine butter, cream cheese, confectioners’ sugar and vanilla. Beat until you have a smooth and creamy mixture.
  • Liberally apply to the cupcakes and top with sprinkles of your choice (if you are so inclined!).

    • carrot cake carrots cupcakes muffins

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