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–+ servings
5 from 1 vote

Carrot Cake Muffins

If you’re a carrot cake fan, these eggless carrot cake muffins are about to become your new obsession! They’re soft, fluffy, packed with warm spices, and just the right amount of sweet. Plus, they double as breakfast and dessert—because let’s be honest, who doesn’t love a little treat with their morning coffee?
After plenty of testing, I found that freshly grated carrots—without pre-drying or squeezing needed—to create the perfect texture: tender, light, and never soggy.
And let’s not forget the best part—the icing on the muffin! A rich, tangy cream cheese drizzle that takes these little cakes straight to irresistible.
Yield: 6 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
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Equipment

  • 12-cup or 6-cup Muffin Pan
  • Mixing Bowl
  • Measuring scale
  • Fine Carrot Grater
  • Hand Whisk
  • Muffin Liner

Ingredients

Carrot Cake Muffins Ingredients

  • 120 ml Milk at room temperature
  • 8 ml White Vinegar, or Lemon Juice
  • 90 g Light Brown Sugar
  • 60 ml Oil, vegetable/ sunflower
  • 2 tsp Vanilla Extract
  • 160 g All Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Cinnamon Powder
  • ⅛ tsp Salt
  • 75 g Carrots peeled and grated, roughly 2 medium sized carrots
  • 35 g Walnuts, or pecans, chopped

Cream Cheese Icing

  • 55 g Cream Cheese soft (vegan cream cheese or any plain cream cheese of choice)
  • 15 g Butter soft, vegan butter sticks work perfectly!
  • 30 g Powdered Sugar
  • ½ tsp Vanilla Extract

Instructions

How to Bake Carrot Cake Muffins

  • Set your oven to 390°F (200°C). If your muffin pan could talk, it would thank you for greasing it or lining it with paper cups. Want sky-high muffins? Line every other cup in your 12-cup pan—this gives them room to rise and prevents spreading.
  • In a mixing bowl, pour in the milk, vinegar (or lemon juice), oil, vanilla extract, and light brown sugar. Whisk with enthusiasm until the sugar dissolves completely—no grainy bits allowed!
  • Add the flour, baking powder, baking soda, cinnamon, and salt. Stir gently but with purpose. Gradually mix the dry ingredients into the wet, using a hand whisk to bring everything together into a smooth, luscious batter.
  • Now, fold in the grated carrots and walnuts (if you're feeling nutty). Stir just enough to combine—no overmixing, or your muffins will protest by turning dense.
  • Spoon the batter into the muffin cups all the way to the top. Yes, all the way! This ensures beautifully domed muffins worthy of a bakery window. Sprinkle some coarse sugar on each muffin.
  • Slide the pan into the oven and bake at 390°F (200°C) for 8 minutes. Then, without opening the oven, lower the temperature to 350°F (175°C) and bake for another 7- 8 minutes. When a toothpick inserted in the center comes out clean, your muffins are ready to shine.
  • Let them cool completely before serving. For a classic carrot cake flavor top them with cream cheese icing for that extra wow factor.

How to Make Cream Cheese Icing

  • In a mixing bowl, toss in the softened butter, cream cheese, and a splash of vanilla extract.
  • Grab a spatula or an electric whisk and beat the mixture until it’s light and fluffy.
  • Slowly add the powdered sugar, mixing as you go. Keep whisking until your icing is smooth, dreamy, and ready to spread like butter on a warm biscuit.
  • Once your carrot cake muffins have completely cooled (seriously, no cheating!), place them on a plate. Spread or pipe the cream cheese icing on top— more is always better.
  • Sprinkle with chopped walnuts if desired. Then step back and admire your masterpiece before taking that first delicious bite.

Notes

  • Cups vs. Scale: Using US customary cup measurements is a convenient but imprecise method, as cup volumes can vary. For the most accurate and consistent results, use a digital scale to weigh your ingredients in grams. Precision makes all the difference in baking!
  • Before you begin any recipe, take a moment to measure and prep your ingredients. A little organization upfront ensures a smooth and stress-free baking process.
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, always use proper measuring spoons—not the ones from your silverware drawer. Precision is key!
  • Milk: Any unsweetened dairy-free milk (such as almond, soy, or oat) works, or you can stick with classic whole milk.
  • Butter: Use dairy-free salted butter sticks or any salted butter of your choice.
    Lemon Juice: Swap with apple cider vinegar or white vinegar as needed—they’re interchangeable.
  • Cream Cheese: Choose dairy-free cream cheese or a full-fat plain cream cheese for a rich and creamy texture.