If you’re craving a classic treat with all the cozy flavors of carrot cake but want it in the portable, irresistible form of a muffin, these Moist Carrot Cake Muffins with Cream Cheese Frosting are your new go-to. Imagine warm spices, sweet carrots, a touch of pineapple, and a swirl of creamy frosting—all in one soft, dreamy bite. Whether you’re whipping these up for brunch, Easter, or any day that needs a little extra love, this recipe is bound to become a staple in your kitchen!

Moist Carrot Cake Muffins with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

Let’s round up our ingredients—each plays a key role in making Moist Carrot Cake Muffins with Cream Cheese Frosting both tender and flavorful. From the vibrant carrots to the tangy cream cheese, these simple staples create absolute magic together.

All-purpose flour: Forms the base and gives your muffins structure without being heavy.
Baking powder: Helps your muffins rise up fluffy and light.
Baking soda: Works with the yogurt and pineapple for maximum lift and tenderness.
Salt: Enhances all the wonderful flavors.
Ground cinnamon: Adds warmth and classic carrot cake aroma.
Ground nutmeg: Deepens that spiced flavor profile.
Ground ginger: Lends a gentle zing and keeps the flavor lively.
Large eggs: Bind everything together and create a soft crumb.
Vegetable oil: Makes these muffins super moist and keeps them fresh longer.
Plain Greek yogurt: Adds tanginess and extra moisture for that irresistible crumb.
Brown sugar: Gives a caramel-like sweetness and gorgeous color.
Vanilla extract: Rounds out all the flavors with its sweet aroma.
Finely grated carrots: The heart of the dish, providing color, texture, and moisture.
Crushed pineapple (drained): Brings a subtle tropical sweetness and keeps the muffins soft.
Chopped walnuts or pecans (optional): Add a satisfying crunch and nutty flavor.
Raisins (optional): Pops of sticky sweetness in every bite.
Cream cheese (softened): The star ingredient for luscious frosting.
Unsalted butter (softened): Makes the frosting ultra creamy and rich.
Powdered sugar: Gives the frosting sweetness and a silky texture.
Vanilla extract (for frosting): Ties the frosting flavors together perfectly.

How to Make Moist Carrot Cake Muffins with Cream Cheese Frosting

Step 1: Prep Your Muffin Tin and Oven

First things first: preheat your oven to 350°F and line a 12-cup muffin tin with cute paper liners. This not only prevents sticking, but also makes the muffins easy to grab and serve when they’re ready.

Step 2: Mix Dry Ingredients

In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk everything together so the spices and leaveners distribute evenly—this ensures each muffin is spiced just right!

Step 3: Blend Wet Ingredients

Grab a separate bowl for your wet team: beat together the eggs, vegetable oil, Greek yogurt, brown sugar, and vanilla extract until the mixture is smooth and velvety. This is the secret to moist, fluffy muffins that are never dry or dense.

Step 4: Add Carrots and Pineapple

Now stir the grated carrots and the drained crushed pineapple into your wet mixture. Both add extra moisture, which is key to that signature tenderness in Moist Carrot Cake Muffins with Cream Cheese Frosting.

Step 5: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined—don’t overmix, or you’ll miss out on the soft, tender crumb we all crave. Now’s also the time to fold in those optional nuts and raisins for extra texture, if you like!

Step 6: Fill and Bake

Scoop the batter evenly into your muffin cups, filling each about three-quarters full. Pop them in the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!

Step 7: Cooling Down

Let the muffins cool in the pan for just 5 minutes, then gently move them to a wire rack to finish cooling. This prevents sogginess and helps them set up perfectly for frosting. Be patient—it’s worth the wait!

Step 8: Make the Cream Cheese Frosting

While the muffins cool, beat together the softened cream cheese and butter until super creamy. Add powdered sugar and vanilla, and whip until fluffy. You want your frosting to be smooth, spreadable, and absolutely dreamy.

Step 9: Frost and Finish

Once the muffins are completely cool, frost the tops with a generous swirl of cream cheese frosting. Use a spatula or get fancy with a piping bag—either way, every bite will have that classic carrot cake flavor in muffin form.

How to Serve Moist Carrot Cake Muffins with Cream Cheese Frosting

Garnishes

For a show-stopping finish, sprinkle the tops with extra chopped nuts or even a dusting of cinnamon right after you frost them. Edible flowers or a tiny pinch of orange zest also look gorgeous and add a pop of color to your Moist Carrot Cake Muffins with Cream Cheese Frosting. It’s those little touches that make homemade treats feel truly special.

Side Dishes

Pair these muffins with a hot cup of coffee, spicy chai latte, or even a tall glass of cold milk. For a brunch spread, serve alongside fresh fruit salad, scrambled eggs, or a citrusy green salad. The contrast of flavors really lets the signature spices and creamy frosting stand out.

Creative Ways to Present

Present Moist Carrot Cake Muffins with Cream Cheese Frosting on a rustic cake stand or a bright spring platter. Individually wrap them in parchment for grab-and-go gifts, or arrange them in a basket lined with a colorful napkin for an inviting brunch centerpiece. If you’re celebrating, add a carrot-shaped candy or marzipan on top of each for a festive touch!

Make Ahead and Storage

Storing Leftovers

Store any leftover Moist Carrot Cake Muffins with Cream Cheese Frosting in an airtight container in the refrigerator. They’ll stay fresh and soft for up to four days—just let them come to room temperature before serving to enjoy maximum fluffiness and flavor.

Freezing

If you want to save some for later, you can freeze the unfrosted muffins. Wrap them individually in plastic wrap and then place in a freezer-safe bag. They’ll keep beautifully for up to two months. When you’re ready, thaw overnight in the fridge and frost fresh for best results.

Reheating

To enjoy your muffins warm, microwave them (without frosting) for about 15 seconds until just gently heated. For a just-baked feel, you can also reheat in a low oven (about 300°F) for 5–7 minutes. Always frost after reheating if possible to keep the frosting silky!

FAQs

Can I make these Muffins gluten-free?

Absolutely! Just substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The texture will still be moist and delicious, though the crumb may be slightly different.

What’s the best way to grate carrots for this recipe?

Use the fine holes of a box grater or a food processor attachment. Finely grated carrots blend into the batter seamlessly and bake up into a perfectly soft muffin with the right amount of carrot flavor.

Can I omit the pineapple?

Yes, you can leave out the pineapple if you prefer, but it really does add extra moisture and a hint of sweetness. If omitting, consider adding a few more tablespoons of Greek yogurt to keep the texture tender.

How do I get my Cream Cheese Frosting extra smooth?

Make sure your cream cheese and butter are both completely softened before beating. Sift the powdered sugar for an ultra-silky finish, and beat well to avoid any lumps. This gives your Moist Carrot Cake Muffins with Cream Cheese Frosting that picture-perfect topping!

Is it okay to skip the nuts and raisins?

Definitely! These additions are completely optional. The muffins are just as moist and flavorful without them, so go nut-free or raisin-free based on your own taste or dietary needs.

Final Thoughts

There’s something so joyful about baking a batch of Moist Carrot Cake Muffins with Cream Cheese Frosting to share with family or friends. They come together easily, taste like a bakery treat, and bring plenty of smiles with their deliciously moist crumb and tangy-sweet frosting. Give these a try and let this playful twist on carrot cake brighten your table!

Moist Carrot Cake Muffins with Cream Cheese Frosting Recipe

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4.6 from 25 reviews

Author: Emma
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delight your taste buds with these Moist Carrot Cake Muffins topped with luscious Cream Cheese Frosting. These tender muffins are packed with carrots, pineapple, and warm spices, perfect for a cozy treat.

Ingredients

Scale

Muffins:

1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 large eggs
½ cup vegetable oil
½ cup plain Greek yogurt
¾ cup brown sugar (packed)
1 teaspoon vanilla extract
1½ cups finely grated carrots
½ cup crushed pineapple (drained)
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)

Cream Cheese Frosting:

8 oz cream cheese (softened)
¼ cup unsalted butter (softened)
1½ cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven and prepare muffin tin: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Combine wet ingredients: In another bowl, beat eggs, oil, Greek yogurt, brown sugar, and vanilla until smooth. Stir in carrots and pineapple.
Combine wet and dry ingredients: Add wet mixture to dry ingredients and stir until just combined. Fold in nuts and raisins.
Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
Make frosting: Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, beat until fluffy.
Frost muffins: Once muffins are cool, frost tops with cream cheese frosting.