Carrot Cake Muffins
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These Carrot Cake Muffins make a great grab-and-go breakfast, a fun, healthy snack, or the perfect individual dessert for the kids’ table at Easter. Classic carrot cake flavor in a healthier muffin form – what’s not to love?
These carrot cake muffins are a lighter, more breakfast-friendly take on the classic carrot cake recipe I’ve been making for over 20 years.
Inspired by my carrot apple muffins, they’re made with oats and unsweetened applesauce for extra moisture and a soft, tender texture, while still keeping that cozy carrot cake flavor you expect.
No carrot cake would be complete without cream cheese icing, so I add just a small dollop of glaze on top to bring it all together.
They have such a soft, flavorful texture, you’d never guess they’re meant for breakfast.
Why You’ll Love This Recipe
- Fast and Simple – made with common ingredients and quick to put together
- Classic Carrot Cake Flavor – but made with nutritious ingredients like oats, carrots, and applesauce.
- Versatile – Perfect for kids (and adults) as a quick breakfast, a healthy snack, or a fun Easter dessert or kids’ party
Ingredients Needed
These carrot cake oat muffins are made with fresh, wholesome ingredients making them a nutritious breakfast or healthier dessert option.
For The Carrot Muffins
- Quick Oats – I always use quick oats for these muffins because they absorb moisture from the carrots and applesauce, giving the muffins a soft, fluffy texture. Since they’re more finely processed, you won’t get that noticeable “oatmeal” chew. If you only have old fashioned oats, pulse them a few times in a food processor or blender before using. Avoid instant oatmeal or steel-cut oats here, since they won’t give you the same texture.
- All Purpose Flour – use a gluten-free flour alternative if needed.
- Ground Cinnamon and Nutmeg
- Baking Powder – don’t use baking soda, or you won’t get a good rise
- Coarse Kosher salt– Kosher salt is less salty than table salt. if you only have table salt on hand, reduce the amount by half.
- Vegetable Oil – or other neutral flavored oil. To make these carrot muffins a little healthier, use melted refined coconut oil!
- Unsweetened applesauce – I use unsweetened applesauce because the brown sugar and carrots provide enough sweetness.
- Brown Sugar – light brown sugar or dark brown sugar works!
- Large eggs
- Vanilla extract
- Shredded carrots – use fresh shredded carrots for the most moisture in your muffins. I don’t recommend using the pre-shredded or matchstick carrots from the produce department. They’re too thick for these carrot muffins.
For the Cream Cheese Icing
- Cream Cheese – soften first for easier mixing. I use full-fat block cream cheese, but you can use a low-fat cream cheese instead, just don’t use nonfat.
- Powdered sugar – also known as confectioner’s sugar
- Milk– feel free to use any dairy or non-dairy milk you like! You could even swap the milk for orange juice, cream, or half and half.
- Vanilla Extract– use clear vanilla if you don’t want your glaze discolored.
How To Make Carrot Cake Muffins
This is a simple overview of the more complete instructions found at the bottom of the post. The recipe card directions contain more exact information and should be used for best results.
Step 1
Preheat the oven and line a 12-cup muffin tin with paper liners or nonstick spray.
Step 2
Combine the oats, flour, spices, salt, and baking powder in a large bowl. Set aside.
Whisk together the oil, brown sugar, applesauce, eggs, and vanilla until smooth.
Step 3
Add the wet ingredients to the dry ingredients and mix until partially combined, but streaks of flour are still visible in the batter.
Fold in the shredded carrots until evenly distributed.
Step 4
Divide the muffin batter equally among the muffin cups. The cups will be full.
Bake for approximately 15-20 minutes until a toothpick inserted in the center comes out clean.
Step 5
While the muffins are baking, mix together the cream cheese frosting ingredients. Whisk until smooth, and runs off the whisk. Set aside.
Once the muffins are cool enough, spoon a little dollop of cream cheese icing onto the center of the muffin. You can also drizzle the tops if you prefer.
Chill any leftover glazed muffins for up to five days.
How to Grate Carrots
Method 1: Using a Box Grater
- Prep the Carrots – Wash and peel the carrots, trimming off both ends.
- Set Up the Grater – Place a box grater on a cutting board or a stable surface. Use medium or large holes for these muffins.
- Grate the Carrots – Hold the carrot firmly and rub it against the grater in a downward motion, using even pressure. Continue until only a small piece remains (to avoid scraping your fingers).
Tip: For easier cleanup, grate carrots on a rimmed baking pan.
Method 2: Use A Food Processor With A Grating Disc
Prepare the Carrots – Wash, peel, and trim the ends.
Set Up the Food Processor – Attach the grating disc (not the regular blade) to the processor. Secure the lid.
Feed the Carrots – Turn on the processor and insert the carrots through the feed tube, pressing down with the food pusher. Let the machine do the work.
How To Measure Carrots
Spoon shredded carrots into the measuring cup, lightly packing the carrots down to a level measurement.
Tips & Tricks for the Best Muffins
- Freshly grated carrots work best for this recipe and keep the muffins moist. Use a cheese or box grater to shred the carrots. Or if you have a food processor, use the grating disc.
- Add the carrots while there are still streaks of flour showing during mixing; this will prevent overmixing the batter.
- Scoop the batter evenly so the muffins cook evenly and are uniform in size. I suggest using a cookie scoop.
- Spoon on the cream cheese icing only after the muffins have cooled completely so it doesn’t melt and run off.
Substitutions & Variations
- Add raisins, chopped walnuts, pecans, chocolate chips, or shredded or diced apples to the muffin batter. You may need two muffin pans if you’re adding in extra ingredients.
- Swap the cinnamon and nutmeg for an equal amount of pumpkin pie spice or apple pie spice.
- A ¼ cup of mashed ripe banana or applesauce can be substituted for each egg in this recipe.
- You can skip the cream cheese frosting or swap the powdered sugar for Maine maple syrup to make the topping a little more healthy. Add a little syrup at a time while mixing until the consistency is how you like it.
- You can also make a streusel topping like the one from these Easy Pumpkin Muffins.
How to Serve Carrot Muffins
These carrot oat muffins are great for a grab-and-go breakfast or an after-school snack, but they also make a fantastic healthier dessert—especially for Easter or in the fall.
Storing Leftover Carrot Muffins
Unfrosted carrot cake muffins can be stored at room temperature in an airtight container for up to 3 days.
Frosted muffins will need to be refrigerated for up to 5 days.
Freezing Muffins: Carrot cake muffins can be frozen (with the icing!) for up to two months in an airtight container. Thaw at room temperature before serving.
More Muffin Recipes
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Easy Carrot Cake Muffins With Cream Cheese Glaze
Equipment
- Muffin Pan
- Cupcake Liners
Ingredients
Carrot Muffins
- 1 cup of quick oats
- 1 1/2 cups of all purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon baking powder
- 1/2 teaspoon coarse Kosher salt
- 1/3 cup of vegetable oil
- 1 cup unsweetened applesauce
- 1 cup brown sugar firmly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
Cream Cheese Icing
- 2 ounces cream cheese softened
- 1/2 cup confectioner’s sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 400ºF and line the muffin tin with paper liners.
- Combine the oats, flour, cinnamon, nutmeg, baking powder and salt in a large bowl. Set aside
- Whisk together the oil, brown sugar, applesauce, eggs and vanilla until smooth. Add the wet ingredients to the dry ingredients and mix until half way combined, and lumps of flour are still showing.
- Fold in shredded carrots until evenly distributed and no streaks of flour are showing.
- Divide the muffing batter between 12 muffin cups.
- Bake at 400ºF for 18-22 minutes until risen and a toothpick inserted in the center comes out clean.
- While the muffins are baking, mix together the cream cheese, powdered sugar, milk, and vanilla. With a whisk or an electric hand mixer, mix until smooth and creamy. The glaze should be thick, but will slowly run off a spoon.
- Once the muffins are cool enough, spoon a heaping 1 teaspoon of cream cheese icing onto the center of the muffin. You can also drizzle the tops if you prefer.
- Chill any leftover glazed muffins for up to five days.
Notes
- Shred the carrots yourself for the best results. Use a box grater or the grating disc on a food processor.
- If you don’t have quick oats, pulse old-fashioned oats in a blender or food processor until chopped—not flour. Avoid instant or steel-cut oats.
- Wait until the muffins are cooled before icing with cream cheese glaze.
- Any uneaten muffins need to be refrigerated if they’re iced.
