Carrot Cake Muffins with Cream Cheese Frosting


Fall is a wonderful time of year to enjoy carrot cake and contrary to popular believe not everyone in my home is a fan of Pumpkin so we added another orange vegetable to our mix of some of our favourite fall recipes. They are just delicious and even better topped with cream cheese frosting.


1 ½ cups sugar

1 cup oil

3 eggs

2 cups flour

1 ½ tsp cinnamon

1 tsp baking powder

1 tsp vanilla

¼ tsp nutmeg

3 cups shredded carrots

½ cup chopped walnuts; optional


Heat oven to 350 F.

Line muffin tin with paper muffin liners and set aside.

Mix sugar, oil, eggs until well blended.  Stir in dry ingredients; flour, cinnamon, baking powder, vanilla and nutmeg until well combined. 

Gently stir in carrots and walnuts (if you’re using them) and incorporate well.

Scoop mixture into the prepared muffin tin and fill with ¾ full.

Bake for 20 to 25 mins until golden brown or when depressed with your finger they spring right back up. 

Cool and ice with our cream cheese frosting below.

Sprinkle with a very light dusting of brown sugar or cinnamon sugar or top with chopped walnuts.


1 package cream cheese

1 tsp vanilla

1 tbsp milk

4 cups or so of icing sugar


Combine cream cheese vanilla into a mixing bowl until smooth and slowly add a cup of icing sugar at a time until nice smooth and of spreading consistency or add more sugar until firmer for a piping consistency.