Its another carrot cake recipe again. I know I know you must be thinking what are the difference between this and the other carrot cake recipes that I baked from the other time. Well this is the recipe that I use to bake until I started with all the different carrot cake variations. This recipe is a keeper. Simple, easy and you can never go wrong. The classic carrot cake with cream cheese frosting.

The best carrot cake muffin

To be honest I prefer baking muffin/ cup cakes simply because they bake a lot quicker than a cake. I usually have to bake a whole cake (11inch) for more than an hour stressing about whether the outside is getting burned and the inside is still uncooked. Muffin portion is the perfect solution to keeping the cake just done both on the inside and on the outside. Soft, moist and very light. The other solution is to cake 2 cake pans of the same size. Would probably get that once we move out because there will be more space! :)

Pardon the terrible lighting. I broke the other lamp while cleaning the other day. That is the 2nd time that it has happened. Will have to find a solution to not break anymore of those lightbulb.

Lets get back to these amazing muffins. It is a crowd pleaser and most people will love it. Unless the person simply does not like carrots and is walnuts. In which case you could technically exclude walnuts too! The only hard party about this recipe is shredding the carrots really and I am grateful that we’ve got a machine to do that for us. Apart from that you only need to make everything and pop them in the over. Whip up the cream cheese frosting and you are done! Not need for any fancy technique. I swear.

Moist and light carrot cake muffin

If you have not seen the other carrot cake variations I have already posted, I will list them down below:

Carrot cake muffin

Adapted from allrecipes.

12 muffins

Carrot cake muffin

4 eggs

1 cup (236ml) vegetable oil

3/4 cup (150g) white sugar

3/4 cup (165g) light brown sugar

2 tsp vanilla extract

2 cup (250g) flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

3 cup (330g) grated carrots

1 cup (110g) walnut

Cream Cheese

1/4 (65g) cup butter

225g cream cheese

2 cups icing sugar, sifted

1/2 tsp vanilla extract

Chopped walnut

Preheat oven to 350 degrees f (175 degrees c). Line muffin tin and set aside.

In a large bowl, whisk eggs, oil, sugars and vanilla extract until well combined.

In another bowl, mix flour, baking soda, baking powder, salt and cinnamon until well combined. Then add the dry ingredients to the wet ingredients. Mix until well combined. Stir the carrots into the mixture. Then fold the walnuts. Fill the muffin till to about 3/4 full.

Bake in the preheated oven for 15- 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely before frosting.

For the cream cheese frosting, whisk the butter for at least 3 mins till pale on high speed then add cream cheese. Whisk for another 3mins on high until everything is well combined. Reduce speed of the whisk and add the icing sugar 1 cup first and the vanilla extract. Bring it back to medium high speed. Gradually add the remaining sugar until it has reached the sweetness and the consistency of your choice. I like mine a little sticky so that when you plop them on the muffins they will droop slightly but still hold its shape. Top it off with chopped walnuts. You could also fold in the walnuts directly into the cream cheese frosting.

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