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Carrot Cake Muffins are perfect for spring and taste just like the dessert! Enjoy these healthy and flavorful spiced muffins topped with cream cheese frosting for a special weekend breakfast or brunch!
Looking for more carrot cake inspired recipes? Try my carrot cake baked oatmeal and this oatmeal carrot cake bread!
This post has been updated since it was originally published on 4/3/2019
Why you’ll love them
Easter breakfast – Is it even Easter if there isn’t carrot cake? These carrot cake muffins are the perfect way to incorporate the classic cake into your Easter brunch.
Healthy muffins – Don’t let the word “cake” fool you. These carrot muffins are made with whole wheat flour, sweetened with maple syrup, and have Greek yogurt in them for added protein and moisture.
Moist and flavorful – These muffins are extra moist and tender thanks to the added moisture from the Greek yogurt, buttermilk, and shredded carrots. Cinnamon, ginger, nutmeg, and allspice give this spiced muffin tons of flavor!
The ingredients
- White whole wheat flour – It has a lighter texture than regular whole wheat flour, but still has all the whole grain benefits.
- Cinnamon, ginger, nutmeg, allspice – Warm fragrant spices commonly used in carrot cake.
- Baking powder, baking soda – The leavening agents.
- Salt – Don’t forget it! It balances and enhances the flavors.
- Carrots – I use a box grater to shred carrots.
- Buttermilk – Makes the muffins extra tender.
- Maple syrup – The sweetener for the muffins.
- Greek yogurt – Adds moisture and a little protein to the muffins.
- Oil – I like to use avocado oil, but canola oil or melted coconut oil can be used.
- Eggs – Eggs act as a binder for the muffins and give them structure and richness.
- Vanilla extract – Try using vanilla bean paste for a more intense vanilla flavor.
- Raisins and pecans – The mixins. Can be omitted if you prefer carrot cake without them.
How to make carrot cake muffins
Preheat your oven 375° F. and line a standard size muffin pan with liners. I like to use parchment paper liners so the muffins don’t stick to them.
Combine the flour, spices, baking powder, baking soda, and salt in a large bowl and whisk them together.
In a separate bowl whisk together the eggs, oil, Greek yogurt, buttermilk, maple syrup, and vanilla. Pour the wet ingredients in with the dry ingredients and use a rubber spatula to fold them together.
Gently stir in the shredded carrots, raisins, and pecans. Be careful not to over-mix the batter or the muffins will be tough.
Divide the batter evenly into the muffin pan and bake for 14-18 minutes or until a toothpick inserted in the center of the muffin comes out with a few crumbs attached. Cool the muffins on a wire cooling rack.
While the muffins are cooling, combine the cream cheese, powdered sugar, milk, and vanilla in a small bowl. Whisk together until smooth. Use a knife to spread the frosting on top of each of the cooled muffins.
Variations and substitutions
- Omit the raisins or substitute them with dried cranberries.
- Swap pecans with walnuts or make them without nuts.
- Add 1/4 cup of shredded coconut.
- Substitute buttermilk with whole or low-fat milk.
- Skip the frosting for a lower calorie and fat option.
- Coconut oil can be replaced with avocado oil or canola oil.
Storage and freezing
If the muffins haven’t been frosted can be stored in an airtight container on the counter for 2 days. If they have been frosted store them in an airtight container in the refrigerator for up to 4 days.
To reheat the muffins simply microwave them for 15-30 seconds or until warm.
Carrot cake muffins are freezer friendly, but freeze them without the frosting. Once the muffins have cooled completely, they can be frozen in an airtight container or freezer bag for up to 3 months.
You can defrost them in the refrigerator overnight or pull one out and pop it in the microwave for 45 seconds or until warm.
What to serve with carrot muffins
I like to serve the muffins with an egg dish such as this crustless vegetable quiche or sausage, potato, and kale breakfast casserole.
Fruit salad is always a good option to serve with muffins. This berry fruit salad or winter fruit salad would both be delicious.
More muffin recipes
Did you make these carrot cake muffins? I’d love if you’d leave a recipe rating and review below.
Carrot Cake Muffins
Ingredients
Muffins
- 2 cups white whole wheat flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice optional
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups finely grated carrots
- 3/4 cup low fat buttermilk or milk of choice
- 1/2 cup maple syrup
- 1/2 cup plain Greek yogurt
- 1/4 cup avocado oil or any neutral flavorless oil
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup raisins
- 1/3 cup toasted chopped walnuts or pecans
Cream Cheese Frosting
- 4 ounces low fat cream cheese softened
- 1/4-1/2 cup powdered sugar depending on how sweet you want it
- Pinch of salt
- 1/2 teaspoon vanilla extract
- Splash of milk if needed
Instructions
- Preheat oven to 375° F. and line a standard muffin pan with liners.
- Place the raisins in a small bowl and cover them with hot water. Let them soak while you prepare the muffin batter.
- In a large bowl whisk together the dry ingredients. Add the grated carrots to the mixture and stir together.
- In a smaller bowl whisk together the wet ingredients. Pour the wet ingredients in with the dry and fold together just until combined. Drain the water from the raisins and add them to the batter along with the pecans. Stir until just combined.
- Divide the batter evenly into the prepared muffin pan and bake for 14-18 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool the muffins on a wire rack.
- While the muffins are cooling, whisk together the ingredients for the cream cheese frosting until smooth. Top the muffins with the frosting or serve it on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
