Carrot Cake Muffins with Thick Cream Cheese Frosting
Soft, spiced, and topped with the creamiest swirl—warmth you can feel from the first bite.
There’s something about carrot cake that just feels like spring.
The warm spices, the smell of fresh carrots (Farmers Market picks, of course), the way perfectly frosted muffin sit on an Easter, or spring, table making everything feel elevated and celebratory.
Add a little cinnamon, nutmeg, and ginger, crushed pineapple for moisture, chopped walnuts + raisins for texture, and a homemade cream cheese frosting and you’ll see exactly why these are my husband’s favorite.
Trust me, these clear the bar every single time.
Spring deserves a dessert this good. And so do you. 🤍
Enjoy, Darling!
With Love,
Ambyr
These muffins are featured in the Ambyr Things Spring & Easter Catalog. Subscribe to get your free copy delivered straight to your inbox — or grab it here. 🤍
Carrot Cake Muffins
What’s In It
Makes: 12 muffins
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: ~1 hour 10 minutes
Ingredients
For the muffins:
1¼ cups + 2 tbsp all-purpose flour
1 tsp baking soda
¼ tsp fine sea salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ cup neutral oil
1 cup light brown sugar
2 large eggs, room temperature
½ cup crushed pineapple, drained well
2 tsp Madagascar vanilla bean paste
1½ cups finely shredded carrots (about 2 medium carrots, do this fresh for a better taste!)
For finishing:
½ cup crushed walnuts
For the thick cream cheese frosting:
8 oz block cream cheese, full fat, completely softened
½ cup (1 stick) unsalted butter, completely softened
1½ cups powdered sugar, sifted
1 tbsp pure madagascar vanilla bean paste
Pinch of salt
How To Make It
Instructions
Step 1 — Preheat and prep. Preheat your oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Set aside.
Step 2 — Make the batter. Whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger and walnuts in a medium bowl. Stir until everything is evenly distributed.
Then, in a larger bowl whisk oil, brown sugar and eggs until combined. Stir in crushed pineapple, vanilla and carrots.
Add dry ingredients to wet. Mix until just combined — do not overmix.
A note on the pineapple: drain it really well. Press it against a fine mesh strainer or squeeze it gently in a paper towel. Too much moisture and your muffins won't set properly in the center.
Step 3 — Fill and bake. Divide the batter evenly among the 12 muffin cups — fill each one about ¾ full (think three fingers from the top of the liner). Bake for 18–22 minutes until a toothpick inserted in the center comes out clean. Do not overbake — pull them the moment the toothpick is clean.
Step 4 — Cool completely. Let the muffins cool in the tin for 5 minutes then transfer to a wire rack. They must be completely cool before frosting — at least 30 minutes. Warm muffins will melt your frosting and that is a heartbreak nobody needs. 🤍
Step 5 — Make the cream cheese frosting. In a large bowl beat the butter until completely smooth and fluffy — about 2-3 minutes.
Add the sifted powdered sugar one cup at a time, beating well between each addition. Mix in the vanilla and pinch of salt.
Then, add cream cheese and combine until fluffy.
Beat for one final minute until the frosting is thick, creamy, and holds its shape. It should be dense enough to swoop and stay — not runny, not stiff.
If it feels too soft — refrigerate for 15 minutes and beat again. If it feels too stiff — add a teaspoon of heavy cream and beat until smooth.
Note — Both (butter & cream cheese) must be fully at room temperature or you will have lumps and lumps are not the vibe.
Step 6 — Frost and finish. Using a piping bag or large spoon, add a generous layer of frosting onto each cooled muffin. Don't be shy — these are meant to be loaded. Finish each one with a whole walnut pressed gently into the frosting so it stays put.
Step 7 — Serve or chill. Serve immediately at room temperature or refrigerate until ready. Pull them out 15 minutes before serving so the frosting softens slightly. 🤍
A Few Notes
Room temperature everything for the frosting. Cold cream cheese or cold butter will give you a lumpy frosting no matter how long you beat it. Set them both out at least an hour before you start.
Drain the pineapple well. This is the step people skip that makes their muffins dense. Take the extra minute — it matters.
Shred your own carrots. Pre-shredded carrots from the bag are too thick and too dry. Fresh carrots on a box grater take three minutes and make a real difference in texture and moisture.
The swoop is the move. If you’re not a fan of the piping bag. A large spoon and a confident wrist is all you need for that beautiful rustic frosting moment.
Make them the day before. Like most things in this catalog — these are better the next day. The spices deepen, the frosting sets, and they slice cleaner. Refrigerate overnight and pull out 15 minutes before serving.
