Carrot Cake Muffins are the best parts of carrot cake—just in muffin form. The batter is warmly spiced with cinnamon and a hint of nutmeg, and the crumb is soft and tender. Instead of a thick cream cheese frosting, these muffins get a subtle swirl that adds just the right touch.
They’re packed with carrots, perfect for easing into spring, and pair beautifully with a cup of coffee. I think they’d be right at home on an Easter brunch table, too. No mixer needed—just two bowls, a whisk, and about 30 minutes start to finish.
For another cream cheese swirl muffin try these Blueberry Coffee Cake Muffins or another spring summer moist muffin, I LOVE these Double Chocolate Zucchini Muffins
Ingredients & Equipment
- All-purpose flour: Regular AP flour gives structure and a soft crumb. You could swap in a 1:1 gluten-free flour blend if needed.
- Cinnamon & Nutmeg: These spices bring that classic carrot cake warmth. If you like a spicier muffin, you could add a pinch of ginger. But I LOVE the spice balance in this recipe.
- Kosher Salt: In my baking recipes, I always use Diamond Kosher Salt.
- Baking Powder & Soda: You need both for the right lift and texture. The baking powder makes a beautiful texture, but the little bit baking soda aids in browning and flavor.
- Granulated sugar & brown sugar: You could use all granulated sugar, but the flavor of brown sugar is needed here (I promise). It also adds a bit of acid and moisture.
- Vanilla extract: I love to use my own homemade. Here is how I do it. Any vanilla will work of course.
- Eggs: Must be room temp! I have not tested this recipe with no egg. But flax eggs should work.
- Coconut Oil: Carrot cake is traditionally made with neutral oil. I LOVE to use coconut oil. Use refined coconut oil for no extra flavor, but unrefined will have a bit of coconut flavor and may actually work amazing. You could substitute with any neutral oil.
- Carrots: The star of the show. You must use freshly grated carrots as they add much more moisture than dry, pre-shredded carrots. Use the small side of box grater or the larger size for more visible carrot texture.
- Cream cheese swirl (optional): This isn’t a full frosting—just a little swirl of tangy cream cheese baked right in. Totally optional, but highly recommended.
- muffin tin
- parchment baking cups
FAQ + Muffin Tips & Tricks
Can I skip the cream cheese swirl?
Definitely. And you don’t have to change a thing in the recipe, just skip the cream cheese. I love to add it though because carrot cake is always paired with a cream cheese frosting and I think it is extra delicious and fun.
How should I store these?
They’re best stored in an airtight container at room temperature for 24 hours and then in the fridge 4-5 days. You can also freeze them. There are more notes at the bottom of the recipe for storage!
Can I use another oil?
Coconut oil works beautifully here for flavor and texture, but a neutral oil like canola or vegetable or avocado oil will work as well.
Do I need to peel the carrots?
If they’re clean, no need. Just give them a good wash and grate. Freshly grated is best for moisture, do not use pre-shredded as it will affect the texture.
Can I make them gluten free?
Totally. A gluten free all purpose flour would work!
Muffin Mix-ins
If you want to level up these carrot cake muffins , have fun with the mix-ins. Try sprinkling the tops with chopped pecans or add them to the filling. I know some also love raisins! I love to sprinkle the top of muffins with coarse sugar/turbinado sugar. It adds a little sparkle and crunch to the final product.
This is a good base recipe too – you can easily swap the carrots for zucchini and add some chocolate chips if you are a zucchini bread person. Make them your own.
From the Kitchen
Connect with Me
When you try these Carrot Cake Muffins, I’d love to know how they turned out. Did you add the cream cheese? Leave a comment below or tag me on Instagram @homecooksnotes. And if you’ve got a family version of carrot cake—or a story about one—I always want to hear it.
Carrot Cake Muffins with Cream Cheese Swirl
Equipment
- muffin tin
Ingredients
Carrot Cake Muffins
- 2 cups all-purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp kosher salt
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1/2 cup melted coconut oil
- 2 cups grated/shredded fresh carrot*
Cream Cheese Swirl
- 4 oz cream cheese
- 1 tbsp maple syrup, honey or brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners & set aside.
- Whisk the dry ingredients: in a small bowl whisk together the flour, spices, salt, baking powder and baking soda until well combined.
- Mix the wet ingredients: In a large bowl, combine both sugars and mix until no brown sugar clumps remain. Break any big clumps up with your hands! Add vanilla, eggs and coconut oil. Whisk until smooth and fully incorporated.
- Combine: Add the dry ingredients to the wet ingredients and mix until ALMOST combined. We don't wan to over mix. Fold in the grated carrots to finish the batter. It is a nice, thick batter! Make your cream cheese swirl in a separate small bowl. Microwave cream cheese in a separate, microwave safe bowl 20-30 seconds and add sweetener of choice (I love maple here, but equally love honey or brown sugar with these flavors). Mix until combined. It will be soft and melty.
- Fill the muffin tin: Divide the batter evenly among the muffin cups. Add only half of the batter if using cream cheese. Dollop some cream cheese in each muffin tin and then top with the other half of the batter. I like to use a 2tbs cookie scoop as my scooper. It will take 4 tbs or so to fill the tin.
- Bake at 350°F for 18–22 minutes, or until a toothpick inserted in the center comes out clean. You may also top with some coarse sugar for texture before baking.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
