Delicious Easter Brunch Carrot Cake Muffins

Are you looking for a side dish at your Easter Brunch that will satisfy your sweet tooth and your need for a great muffin? These Carrot Cake Muffins will provide all of that and more! The whole family will enjoy these muffins for brunch or even dessert.

Carrot cake is always a huge hit at our family gatherings, so why not make carrot cake muffins? Since I only have large muffin tins, my muffins cook a little longer and still turn out perfectly. Let’s get started!

Recipe:

2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
2 tsp vanilla extract
2 cups finely grated carrots
I always add 1/2 cup chopped walnuts (optional) to my carrot cake muffins.

For the frosting:

8 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Instructions:

Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
Mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
In a large bowl, beat oil and sugars until combined. Add eggs one at a time, then vanilla.
Gradually mix in dry ingredients until just combined.
Fold in carrots, pineapple, and walnuts if using.
Divide batter among muffin cups, filling each about 3/4 full.
Bake for 20-22 minutes until a toothpick inserted comes out clean.
Cool completely before frosting.
For the frosting, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, mixing until smooth.
Pipe or spread frosting onto cooled muffins.

A piping bag with tips is a worthwhile investment, and you will find many uses for it. I just ordered one, and I can’t wait to use it, but until then, everyone still loves these with simple frosting!

*Hint- These muffins are the perfect Easter Brunch Carrot Cake Muffins. When you are ready to set the table for Easter Brunch, check out this post: 5 Stunning Easter Table Setting Ideas