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Mini Carrot Cake Muffins with Cream Cheese Frosting

These miniature carrot cake muffins are moist, tender, and topped with a creamy, tangy cream cheese frosting, perfect for any occasion.
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Baking, Carrot Cake, Cream Cheese Frosting, Desserts, mini muffins
Servings: 24 muffins
Calories: 150kcal

Ingredients

For the muffins

  • 1 cup fresh carrots, finely grated Use small holes on your grater for the best texture.
  • 1.5 cups all purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons salt
  • 1 teaspoon cinnamon You can also add nutmeg or ginger.
  • 0.5 cups neutral oil For a moist crumb.
  • 0.5 cups brown sugar For a hint of caramel flavor.
  • 0.5 cups white sugar For structure.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups chopped walnuts Optional.
  • 0.5 cups raisins Optional.
  • 0.5 cups crushed pineapple, drained well Optional.

For the frosting

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice For brightness.

Instructions

Preparation

  • Preheat the oven to 350°F and line a mini muffin pan with paper liners. Grease the top of the pan lightly.
  • In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  • In another bowl, whisk together the oil, brown sugar, white sugar, eggs, and vanilla until smooth. Stir in the finely grated carrots.
  • Gently add the dry ingredients to the wet ingredients and stir until just combined. Fold in walnuts or raisins if using.
  • Scoop the batter into the mini muffin liners, filling them about three quarters full.

Baking

  • Bake for 11 to 13 minutes until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  • Let the muffins cool in the pan for 5 minutes, then move to a wire rack.

Frosting

  • Beat the cream cheese until smooth. Add powdered sugar, vanilla, and a squeeze of lemon juice, then beat until fluffy.
  • Once muffins are cool, pipe or spread frosting on top and chill for 15 minutes to help it set.

Notes

Muffins freeze well without frosting for up to two months. Let frosting cool completely for the best texture. Adjust bake time as necessary for your oven.