Carrot cake muffins

I love carrot cake. Now I can also claim to love carrot cake muffins.

My good friend, Kathy, made these for our children to decorate at a recent play date (of course, the kids ate more sprinkles than cake).

They were so good, I insisted on getting the recipe. They make a welcome change to the ubiquitous red velvet!


For the cupcakes:

  • 2 eggs
  • ½ cup and 2 Tbsp vegetable oil
  • 1 cup white sugar
  • 1 tsp (or a little more if you fancy) vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1½ cups grated carrots
  • ½ cup chopped pecans

For the frosting

  • ¼ cup butter, softened
  • ¼ lb cream cheese, softened
  • 2 cups confectioners’ sugar
  • ½ tsp vanilla extract


  • Large mixing bowl
  • Muffin pan


  1. Preheat the oven to 350°F.
  2. In a large bowl, beat together the eggs, oil, white sugar and vanilla.
  3. Mix in the flour, baking soda, baking powder, salt and cinnamon.
  4. Stir in the carrots and fold in the pecans.
  5. Pour into a muffin pan.
  6. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Let the cakes cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  8. Meanwhile, in a bowl combine butter, cream cheese, confectioners’ sugar and vanilla. Beat until you have a smooth and creamy mixture.
  9. Liberally apply to the cupcakes and top with sprinkles of your choice (if you are so inclined!).
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