Carrot Cake Muffins With Cream Cheese Glaze

My mom told me that on my first birthday she made a carrot cake for me.  I wrinkled my nose a little because cake isn't a cake if it includes vegetables in it!  I am a major chocolate lover now and if I had a choice, I wouldn't reach for the carrot cake flavored anything first BUT, these muffins with cream cheese glaze are verging on dang on healthy and they aren't even pretending to be a cake, so why not give them a try? These carrot cake muffins with cream cheese glaze are the perfect treat for an afternoon snack. They not only help you curb that sweet tooth, they also have real vegetables inside! Plus they look beautiful and take under an hour to make from start to finish. 

I love a good muffin tin. You can find my favorite one here. I also like to make mini muffins that are perfect for throwing in the kids lunch box. You can find mini muffin pans here. When I make muffins I also always use a cookie scoop to add the batter to the muffin liners {this is a great deal on 500 muffin liners!}. It's not quite as messy and you can get nearly equal amounts in each muffin liner so that the muffins cook equally.

For what it's worth, I don't like the silicone muffin pans {in either size} because I think the muffins are far too unstable and the liquid sloshes too much, but that's just me. If you dig 'em, awesome! Keep on doing what you're doing!

Carrot Cake Muffins

Ingredients

1 ½ Cups all-purpose flour

½ Cup carrot, shredded

¼ Cup vegetable oil

½ Cup sugar

1 Cup milk

2 Eggs

1 Tsp ground cinnamon

½ Tsp ground nutmeg

1 Tsp vanilla extract

1 Tsp baking powder

Glaze

¼ Cup cream cheese

2 Tbsps sugar

2 Tbsps milk

Directions

Preheat oven to 360F.

Whisk in a large bowl the eggs, vegetable oil, sugar, and milk.

In another bowl, sift the all-purpose flour, baking powder, ground cinnamon and nutmeg.

Slowly pour the liquid mixture into the dry mixture while stirring.

Incorporate the shredded carrot and vanilla extract into the batter. Mix for 3 minutes until no lumps are left.

Add baking cups to the muffin pan and pour one scoop of batter into each cup.

Take the muffin pan to the oven and bake for 20-30 minutes.

Remove from the oven and set aside to cool down.

For the glaze, mix the cream cheese, sugar, and milk until getting a thick mixture.

Drizzle the muffins with the glaze.

Serve and enjoy.

Tips

For a nuttier flavor add chopped walnuts to the batter. You can also substitute whole wheat flour for all-purpose flour for a healthier version.

Give these carrot cake muffins with cream cheese glaze a try and report back. I would love to hear how you liked them!

disclaimer: this post may have affiliate links. By clicking on them and purchasing through them, I may receive a small commission. These small purchases help me to continue to keep writing content and creating at Rachel Teodoro. Thank you!