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Carrot Cake Muffin topped with cream cheese frosting and chopped pecans with the paper liner pulled down from the sides.
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5 from 5 votes

Carrot Cake Muffins

Carrot Cake Muffins are perfect for spring and Easter! Healthy, flavorful, spiced muffins topped with cream cheese frosting.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Muffins, Bread + Scones
Cuisine: American
Keyword: carrot cake, carrot cake muffins, carrot cake muffins with cream cheese, carrot muffins
Servings: 14 muffins
Author: Danae Halliday

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

Serving: 1g | Calories: 202kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 32mg | Sodium: 224mg | Fiber: 3g | Sugar: 17g