Description
These Mini Carrot Cake Muffins are moist, spiced, and perfectly bite-sized. Packed with freshly grated carrots and warm spices, they deliver all the flavors of classic carrot cake in an easy, portable form. Enjoy them plain or with a creamy frosting for the ultimate treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour (gluten-free or regular)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups carrots, peeled and finely grated
- 2 large eggs, at room temperature
- ¼ cup low-fat buttermilk, at room temperature
- ½ cup granulated sugar
- ½ cup canola oil
- 1 teaspoon vanilla extract
- ½ package cream cheese, softened (optional for frosting)
- ½ stick unsalted butter, at room temperature (optional for frosting)
- 3 cups confectioners sugar, sifted (optional for frosting)
- 1 teaspoon pure vanilla extract (optional for frosting)
Instructions
- Preheat oven to 325°F (165°C) and line a mini muffin tin with paper liners.
- In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.
- In a large bowl, mix the grated carrots, eggs, buttermilk, sugar, oil, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring just until combined.
- Spoon batter into muffin liners, filling each about two-thirds full.
- Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese, butter, and confectioners sugar together until smooth. Add vanilla and mix until fluffy. Spread or pipe onto cooled muffins if desired.
Notes
- Use freshly grated carrots for the best moisture and texture.
- Don’t overmix the batter; it keeps the muffins light and fluffy.
- Check for doneness early, as mini muffins bake faster than regular ones.
- Unfrosted muffins freeze well for up to 8 weeks.
- Store frosted muffins in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 189
- Sugar: 19g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 23mg
Keywords: Mini Carrot Cake Muffins, carrot muffins, easy muffin recipe, spiced carrot dessert, bite-sized carrot cake, healthy carrot muffins