My Best Carrot Muffin Recipe

This hearty, healthy carrot muffin recipe is equal parts breakfast and treat. Take a fresh batch into the office and earn a (good) reputation! If you’ll be taking them to the office or anywhere else, prepare and pack the muffins and the frosting separately, then frost them once you reach your destination.

Carrot Muffin Recipe

Ingredients

• 2 cups (500 mL) white sugar
• 2 cups (500 mL) all-purpose flour
• 1 teaspoon (5 mL) salt
• 2 teaspoons (10 mL) ground cinnamon
• 1 teaspoon (5 mL) allspice
• 1 teaspoon (5 mL) baking soda
• 1 1/2 cups (375 mL) vegetable oil
• 4 eggs
• 3 cups (750 mL) grated carrots
• 1 cup (250 mL) chopped mixed nuts
• 3 ounces (75 g) package cream cheese
• 1/4 cup (60 mL) heavy whipping cream
• 1 teaspoon (5 mL) lemon extract
• 2 1/2 cups (600 mL) sifted confectioners' sugar

Directions

Preheat oven to 350°F (175° C). Butter a muffin tin or line it with cupcake papers. Whisk together the sugar, flour, salt, cinnamon, allspice, and baking soda. Beat the oil and eggs together in a separate bowl, then mix with dry ingredients. Stir in carrot and mixed nuts until just combined. Spoon the batter into the muffin tin. Bake for 20 to 25 minutes. While cooling, blend the cream cheese, cream, lemon extract, and confectioners’ sugar. Frost while muffins are still a bit warm.

Enjoy!