Mini Carrot Cake Muffins
These Mini Carrot Cake Muffins are everything you love about a classic carrot cake packed into a perfectly portioned, bite-sized treat. Loaded with freshly grated carrots, warm cinnamon, nutmeg, and ginger, each muffin bakes up incredibly moist and tender in just 12 minutes. Topped with a tangy, fluffy cream cheese frosting, they're ideal for brunch spreads, parties, lunchboxes, or any time you want a quick and crowd-pleasing sweet bite.
Equipment
- 24-cup mini muffin pan
- Mini muffin liners or nonstick cooking spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Box grater use fine side for grating carrots
- Electric hand mixer or stand mixer, for making the frosting
- Small cookie scoop or tablespoon, for filling muffin cups
- Piping bag with star tip (optional) for decorating with frosting
- Wire cooling rack
- Measuring cups and spoons
Ingredients
For the Muffins
- 1 cup all-purpose flour 125g; spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup granulated sugar 100g
- ¼ cup light brown sugar 50g; packed
- 2 large eggs room temperature
- ½ cup vegetable oil 120ml; or melted coconut oil
- 1 tsp pure vanilla extract
- 1½ cups freshly grated carrots about 2 medium carrots; do not squeeze dry
- ½ cup chopped walnuts or pecans 60g; optional
For the Cream Cheese Frosting
- 4 oz cream cheese block 113g; softened to room temperature
- 1 cup powdered sugar 120g; sifted
- 2 tbsp unsalted butter softened to room temperature
- ½ tsp pure vanilla extract
- 1-2 tbsp milk to adjust frosting consistency
Instructions
- Preheat oven to 375°F (190°C). Line a 24-cup mini muffin pan with mini muffin liners or grease each cup thoroughly with nonstick cooking spray.
- Peel and wash 2 medium carrots, then grate them on the fine side of a box grater to yield 1½ cups. Do not squeeze out the moisture — it keeps the muffins tender.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly pale, about 1 to 2 minutes.
- Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula just until no dry streaks remain. Do not overmix.
- Fold in the grated carrots and chopped walnuts or pecans (if using) until evenly distributed throughout the batter.
- Using a small cookie scoop or tablespoon, fill each mini muffin cup about ¾ full. You should fill all 24 cups evenly.
- Bake on the center rack for 11 to 13 minutes, until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before frosting.
- Beat the softened cream cheese and butter with an electric mixer on medium speed until smooth and lump-free, about 2 to 3 minutes. Add vanilla, then beat in the sifted powdered sugar until fluffy. Add milk one tablespoon at a time to reach a smooth, pipeable consistency.
- Spread or pipe frosting onto each completely cooled muffin. Optionally garnish with a pinch of cinnamon, finely chopped walnuts, or a small carrot curl before serving.
Notes
- Always use freshly grated carrots — pre-shredded carrots from a bag are too dry and coarse and will result in a denser, less moist muffin.
- Do not squeeze the moisture out of the grated carrots. That natural liquid is what keeps these muffins tender during and after baking.
- Use room temperature eggs and oil for a smoother batter and a more even bake.
- Measure flour by spooning it into the measuring cup and leveling off — scooping directly from the bag packs in too much flour and can make the muffins dense and dry.
- Do not overmix once the dry ingredients are added. Stir only until the flour disappears or the muffins will turn out tough.
- Cool muffins completely before frosting. Even slightly warm muffins will cause the cream cheese frosting to melt and slide off.
- Make-ahead tip: Bake muffins up to 2 days in advance and store unfrosted in an airtight container at room temperature. Make the frosting the day before and refrigerate; frost before serving.
- Storage: Frosted muffins must be refrigerated in an airtight container and will keep for up to 5 days. Unfrosted muffins can be stored at room temperature for up to 2 days.
- Freezing: Freeze unfrosted muffins in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and frost after thawing.
- To make regular-sized muffins, use a standard 12-cup muffin pan filled two-thirds full and bake at 375°F for 18 to 22 minutes, checking for doneness with a toothpick.
Nutrition
Serving: 1mini muffin (with frosting)Calories: 120kcalCarbohydrates: 14gProtein: 1.5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 80mgPotassium: 55mgFiber: 0.5gSugar: 9gVitamin A: 25IUVitamin C: 1mgCalcium: 2mgIron: 3mg
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