Carrot Muffins with Cream Cheese Frosting

These super moist muffins are filled with sweet carrots and topped with tangy frosting. Bake a batch for quick grab-and-go breakfasts or to tuck into lunchboxes. 

What You Get

Unsalted butter 

Cream cheese 

Granulated sugar 

Shredded carrots 

All-purpose flour 

Pumpkin pie spice

Powdered sugar 

What You’ll Need

Eggs

Vanilla extract (optional) 

Baking powder

Baking soda

Salt 

Makes 12 muffins

25 minutes active 

40 minutes total 

Step 1 

Preheat the oven to 350°F. Grease a 12-cup standard muffin pan with butter. Set the butter and cream cheese on the counter, and let them come to room temperature. 

Step 2 

In a large bowl, whisk together ½ cup melted butter, ½ cup granulated sugar, and 2 eggs. Stir in 1½ cups of the shredded carrots, reserving the rest for another use, and 1 teaspoon vanilla, if you have some on hand. 

Step 3 

In a separate bowl, whisk together 1 cup flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon pumpkin pie spice. Add the dry ingredients to the wet ingredients and stir just until combined. 

Step 4 

Spoon the batter into the prepared pan, filling each cup about two-thirds full. Bake until a toothpick inserted into the middle comes out clean, 15 to 18 minutes. Let cool in the pan. 

Step 5 

Meanwhile, make the frosting: In a bowl, combine the cream cheese and ¼ cup butter, both at room temperature, and 1 cup powdered sugar and a pinch of salt. Using a handheld mixer, beat until fluffy. 

Step 6

When the carrot muffins are cool, spread generously with the cream cheese frosting. Serve right away or transfer any leftover muffins to an airtight container and store in the fridge for up to 2 days.

Contains: milk, wheat.