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Hi Bold Bakers!
WHAT YOU GET: Fluffy, perfectly spiced carrot cake muffins with a cream cheese center, perfect for Easter, spring, or any time you’d like, all done from start to finish in about an hour!
Carrot cake is comfort food. Full of warm spices, packed with walnuts and raisins (if you like), and speckled with orange streaks, thanks to the shredded carrot that melts into the batter.
It is moist, with a tender crumb, dense yet fluffy, and full of flavor. Topped with cream cheese frosting, and you have yourself a comforting yet impressive confection. But for breakfast seems a bit over the top. On the other hand, a muffin for breakfast, or alongside a cup of coffee is just fine, no one will ask questions.
This recipe for carrot cake muffins is something you might expect from a bakery, but couldn’t be easier to make. It comprises three elements: carrot cake, cream cheese, and streusel for the top.
Here’s how to make it.
The Carrot Cake Muffins
This is my favorite carrot cake batter, tweaked and adapted for a muffin tin. The recipe comes from my sister’s best friend, who shared the recipe for a PTA cookbook when they were in school. It was developed by her dad, Lee, who tested it till it was perfect. The recipe was handed into the PTO too late, so it didn’t make it to the book.
Their loss.
My gain: she gave the recipe to my sister, who gave it to me.
This carrot cake recipe can be used to make a full-size carrot cake, carrot cake cupcakes, or carrot cake muffins as we do here.

Tools And Equipment
- Bowls and measuring spoons
- Box grater/other shredded
- Whisk and spatula
- Cupcake tin
- Cupcake liners
Key Muffin Ingredients
I like to use oil in the batter. Using oil adds moisture to the batter and yields a tender crumb. I usually use a flavorless oil but have made these with olive oil- coconut oil is also an option but be aware of the added flavor.
- Spices. Cinnamon, ginger, nutmeg, and cloves. A medley of spices that adds warmth.
- Lemon juice. Works with the baking soda to help these rise, and also helps highlight the flavor of the carrots.
- Add-ins. I like raisins and walnuts, feel free to use whatever you like – chocolate chips/pecans/almonds are also good options.
- Carrots. Make sure to shred them yourself, pre-shredded carrots have slightly less flavor, and juice and are usually coated in stuff that keeps each strand separate. Not really necessary. Plus, if the star of your cake is carrot, then go for the good stuff. I use the thicker portion of my box grater.
The Cheesecake Filling
Adding frosting to these would make them cupcakes. But a cream cheese interior adds the same flavor minus the messiness and hassle of frosting. Plus less sugar.
All you need to do is combine cream cheese with a touch of sugar, vanilla, and an egg. The result sets like a cheesecake. You can actually skip the egg if you like, but I find that it adds a bit more structure to the cream cheese.
Also, it’s best if you use sturdy cream cheese (the brick kind). This makes the mixture easier to work with.
For The Topping
I love muffins with streusel. The streusel adds a nice, crunch texture, and is also full of warm flavors. Though it’s not necessary, the streusel topping takes your muffins to the ‘bakery’ level. Just try it!

Tips For The Perfect Muffin Top
- Let the batter sit for several minutes before scooping and baking. This has time for the leavening agent to begin some of its magic. I usually just prepare the batter first and then allow it to sit while I make the filling and streusel.
- Start by baking at a higher temperature, which creates a burst of steam and causes a rapid rise. It also helps the edges of the top to set. Bake for 5 minutes, then lower the temperature and continue baking.
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