Carrot Cake Muffins
A go-to carrot cake recipe that will win all your friends and family-every time.
2dozen muffins
2dozen muffins
  1. In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, oil and eggs. Beat with an electric mixer till combined.
  2. Pour into lined muffin tins, 2 greased and floured cake pans, or 9 x 13 baking dish.
  3. For the muffins, bake in a 350 degree oven for about 14 minutes or until browned and toothpick inserted into the center comes out clean. Cool on wire racks for 10 minutes. Remove cupcakes from tin and cool thoroughly on wire racks before frosting.
  4. ** If baking in 2 cake pans or 9 x 13 baking dish, bake at 350 degrees for about 30 minutes**
  5. Cream Cheese Frosting option 1 stick of softened butter 1 8 oz. package of softened cream cheese 4 cups powdered sugar
  6. Mix all together in your mixer with wire whisk until whipped. For cupcakes, I spooned my frosting into a large ziplock bag and snipped the end with scissors. I piped my frosting on my cupcakes this way and turned out quite cute!
  7. For Glaze like pictured above: 2 cups powdered sugar 1 tsp. vanilla bean paste or vanilla splash of milk (about 1-2 tbsp.)
  8. mix and it’s ready to drizzle on top or dunk the heads of the muffins.
Recipe Notes

optional add-ins–

1/2 cup raisins

1/2 cup walnuts