Perfect Carrot Muffins with Cream Cheese Frosting
The classic and magical combination that always works: carrot muffins with cream cheese frosting.
Today I bring you the moistest and yummiest carrot muffins in all the net — big statement?
I promise you that you wouldn’t be able to eat only one no matter how much self-control you think you have — I’m not fooling myself, I would eat three at least.
I couldn’t contain myself not even because I had to take some pictures for you guys. The missing muffin in the mold couldn’t make it until the photoshoot — Tragically
These carrot muffins are moist, and I mean MOIST. The key is to use some kind of vegetable oil (canola oil, coconut oil, macadamia oil, cashew oil). This is my all time secret for moist cakes, muffins or brownies. Melted butter won’t work as well with this recipe.
The spices in this cake are super important: Cinnamon and Nutmeg will be the flavor center of these lovely muffins. The flavor is strong but works well with the sweetness of the carrot.
Speaking of sweetness, using brown sugar — which is less sweet than regular white sugar — will balance the sweetness factor to the perfect point. ½ cup of brown sugar may seem insufficient. However, don’t underestimate the sugar — fructose — inside the cup of carrots that you are adding to the muffins.
The ingredients are simple but the result is magical. I love to save some of the muffins — without the frosting — for later in a Ziploc bags. Don’t refrigerate them and they can last up to 2 days to make a perfect and ready-to-eat-breakfast.
Now the cream cheese frosting:
I used to suck — not even exaggerating — at piping cupcakes, cakes or muffins. It was a complete disaster. But as a stubborn self-taught cook, with practice and a thousand failed cupcakes, I finally managed to pipe a few decent muffins for this recipe.
My problem is not the frosting. This recipe is infallible and has the right consistency — don’t worry about that.
My problem is my lack of delicacy and patience. That’s what ruined the shape of my frosting. So if you want to know how I learned just check this wonderful article.
This is not a sponsorship by the way, that post genuinely helped me.
Pro tip: Wait until the muffins are completely cold. This way the frosting won’t melt. Remember that the main ingredients are butter and cream cheese and you don’t want to end with a hot mess.
And to celebrate that I’m no longer terrible frosting and just “average”, I made a gift frosting this muffin. They look super cute. I’m a proud muffin momma!
- 1 cup flour
- 1 tsp baking powder
- ½ cup brown sugar
- 1 cup grated carrot
- ½ cup oil
- ½ cup milk
- 1 egg
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 200 gr cream cheese
- 100 gr unsalted butter
- ½ cup glass sugar
- 1 tbsp vanilla extract
Preheat the oven to 180ºC (350ºF)
Mix the flour, the baking powder, the cinnamon and the nutmeg with the help of a strainer. (dry ingredients)
In a bowl beat the egg, the oil, the milk, the sugar and the grated carrot.
Slowly add the dry ingredients to the bowl. When the batter is homogeneous pour it into a muffin pan and takes it to the oven for 10 - 15 minutes (the time will vary depending on the size of the muffin pan)
Beat the cream cheese and the butter until they are soft and velvety. Add slowly the glass sugar. Finally, add the vanilla extract and beat until you get a super soft cream.
Take the muffins out of the oven and let them chill. With the help of a piping bag add the cream cheese frosting to the carrot muffins.