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Carrot muffin in a brown wrapper on a wire rack

Carrot Muffins

These tender and moist Carrot Muffins are the perfect way to start the day. Top them with cream cheese frosting or enjoy them plain - either way, they're delicious!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 10 - 12
Calories 214kcal



  • 1 cup plus 1 tablespoon all purpose flour see note*
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1-½ teaspoons ground cinnamon increase to 2 teaspoons, if desired
  • ¼ teaspoon salt
  • ¼ cup vegetable or canola oil
  • cup unsweetened applesauce
  • cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1-½ 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
  • ¼ teaspoon pure vanilla extract or ⅛ teaspoon ground cinnamon, or finely grated zest of ½ a small orange
  • ¼ cup finely chopped walnuts optional garnish



  • Preheat oven to 350°F. Line a muffin tin with 10-12 paper liners or grease the muffin cups. Set aside.
  • Combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  • In a large bowl, whisk oil, applesauce, sugar, eggs, and vanilla extract until thoroughly combined. Add dry ingredients and stir with a rubber spatula until almost fully combined. Stir in carrots.
  • Divide batter evenly among muffin cups, filling each about ⅔ full (depending on how large your muffin cups are you will fill between 10 and 12 muffin cups). Bake for 17-20 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove muffins to a wire rack to cool completely.


  • Using a hand mixer or stand mixer, beat the cream cheese, butter, and salt until combined. Add powdered sugar and flavoring of choice and beat until well combined (starting the mixer slow then increasing the speed). Add a bit more powdered sugar to thicken, if necessary. This frosting can also be placed in the fridge for 15 minutes or so to thicken up.
    Use a butter knife or small offset spatula to frost the top of each muffin. Sprinkle with chopped walnuts, if desired.


*To properly measure flour: Fluff the flour with your measuring cup, then scoop a heaping cup and level it off with the back of a knife.
Nutrition facts include frosting.


Calories: 214kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 155mg | Potassium: 101mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2834IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg