Name: Carrot Muffins
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 1 cup plus 1 tablespoon all purpose flour (see note*); 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1-1/2 teaspoons ground cinnamon (increase to 2 teaspoons, if desired); 1/4 teaspoon salt; 1/4 cup vegetable or canola oil; 1/3 cup unsweetened applesauce; 2/3 cup granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1-1/2 cups FINELY grated carrots (loosely measured, not packed (about 2 medium-large carrots)); 2 ounces cream cheese (softened to cool room temp); 2 tablespoons unsalted butter (softened to cool room temp); pinch of salt; 1 cup powdered sugar (plus more, if needed); 1/4 teaspoon pure vanilla extract or 1/8 teaspoon ground cinnamon, or finely grated zest of 1/2 a small orange; 1/4 cup finely chopped walnuts (optional garnish)

Tender and moist Carrot Muffins are the perfect way to start the day. They are filled with grated carrots, applesauce, and cinnamon, and they can be topped with a smear of cream cheese frosting or served plain – either way, they’re delicious!

Our carrot cake obsession continues. We’ve shared Carrot Cake Cookies, Pumpkin Carrot Cake, Carrot Cake Cupcakes, and Healthy Carrot Cake. But, it’s time we have carrot cake for breakfast. Don’t you agree? Carrot Muffins it is!

Carrot muffin topped with frosting and chopped walnuts.

Why you’ll love this recipe

Ease: The muffin batter comes together in under 20 minutes without an electric mixer.

Flavor: The classic flavors of carrot cake! Sweet muffins with a hint of cinnamon and vanilla. Options to add walnuts or orange zest.

Texture: Grated carrots and applesauce help to make these muffins soft and moist.

Versatility: Looking for a slightly healthier muffin? Try the ingredient swaps mentioned below. Want them a bit more indulgent? Top wit our small batch of cream cheese frosting.

Carrot muffin in a brown cupcake wrapper.

Recipe overview

Muffins:

Combine the dry ingredients: flour, cinnamon, leavening, and salt.

Whisk the wet ingredients: oil, eggs, sugar, vanilla, and applesauce.

Stir the dry ingredients into the wet ingredients.

Flour, cinnamon, eggs, sugar, in a glass bowl.

Add grated carrots and stir until combined.

Scoop the batter into muffin cups and bake for 15-20 minutes.

Cream cheese frosting (optional):

This small batch of frosting makes just enough for a smear of frosting on top of each muffin. If you’d prefer a more generous amount of frosting, feel free to double the frosting portion of the recipe. Here’s what you’ll need:

Cream cheese
Butter
Powdered sugar
Flavorings: vanilla, cinnamon, or orange zest

Beat the cream cheese and butter until smooth. Add powdered sugar and the flavoring of your choice and beat until smooth and combined. Spread the frosting onto the tops of each muffin using a butter knife or small offset spatula.

Carrot muffin with a large bite taken out of it.

Recipe tips

Grate the carrots using the small holes of a box grater. Grating the carrots fine allows them to soften and almost melt into the cake while it’s baking.
To properly measure flour: Fluff the flour with your measuring cup, scoop a heaping portion, and level it off with the back of a knife.
For a more prominent cinnamon flavor, add extra cinnamon (up to 2 teaspoons total) or use cinnamon flavored applesauce in the muffin batter.
Flavor your cream cheese frosting with either vanilla, cinnamon, or orange zest. All three flavors pair great with the muffins.