Delightful Mother’s Day Carrot Cake Muffins
Celebrate Mother’s Day with these scrumptious carrot cake muffins, bursting with warm spices and topped with luscious cream cheese frosting. Each moist bite is filled with grated carrots and optional walnuts, making them perfect for breakfast in bed or a sweet afternoon treat. Easy to prepare and visually appealing, these muffins are sure to bring joy to your loved ones.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup chopped walnuts (optional)
- Cream cheese frosting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and vegetable oil until frothy.
- Gently fold the wet mixture into the dry ingredients until just combined; do not overmix.
- Fold in the grated carrots and walnuts until evenly distributed.
- Fill each muffin cup about two-thirds full and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Cool slightly before transferring to a wire rack. Top with cream cheese frosting if desired.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added flavor variations, swap walnuts for pecans or mix in raisins. Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.