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Carrot Cake Muffins with Ginger-Cream Cheese Glaze

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It’s spring, and carrot cake has been my dessert of choice. To make matters easy and convenient, I made a batch of Carrot Cake Muffins with Ginger-Cream Cheese Glaze. They make the perfect seasonal treat!

Enjoy a spring treat like Carrot Cake Muffins with Ginger-Cream Cheese Glaze. Delicious, and perfect for the season!

Lately I’ve been all about the carrot cake (thank you interwebs). If it were up to me, I’d make it and eat it all spring long. Those layers upon layers with cream cheese goodness in between, and spread all over the top…dreamy!

Carrot Cake Muffins with Ginger-Cream Cheese Glaze make a convenient and delicious treat!

It’s a shame my husband doesn’t share my love for this delightful cake, mostly because he hates carrots. Don’t ask me. I don’t get it either. It’s just something I’ve accepted for many years now.

So, while I’ve wanted to make carrot cake, carrot cake cookies, carrot cake waffles, and even carrot cake smoothies, I settled on Carrot Cake Muffins with Ginger-Cream Cheese Glaze. They’re more convenient to give away than, say, half a cake (although so far I’ve kept them all to myself). They’re also fabulous!

Carrot Cake Muffins with Ginger-Cream Cheese Glaze are filled with goodness and great flavor!

Stuffed inside these moist muffins are, of course, shredded carrot, raisins, pepitas, and candied ginger. With these ingredients, you might be able to tell that I’m fresh off a trip to Trader Joes! I didn’t have walnuts, so I used the pepitas, which are really good in these muffins! And the candied ginger is a tasty addition, too.

You'll love all the goodies inside these Carrot Cake Muffins with Ginger-Cream Cheese Glaze

Use what you have on hand. No walnuts? Try sunflower seeds. No candied ginger? Add some extra raisins and ground ginger to the mix. And the glaze with it’s fresh ginger and cream cheese? Well it makes it all worthwhile, ya know? I could have eaten it with a spoon!

Carrot Cake Muffins with Ginger-Cream Cheese Glaze make a nice addition to your springtime treats. Make them for Easter (great for brunch), eat them at breakfast with a cup of tea, or send a batch over to your neighbors (if you can part with them).

Carrot Cake Muffins with Ginger-Cream Cheese Glaze make an amazing treat!

Love muffins? Try my Quinoa, Coconut & Date Muffins recipe. 

Yields 12

Carrot Cake Muffins with Ginger-Cream Cheese Glaze

You'll love these moist muffins filled with all sorts of goodness, and topped with a wonderful, creamy glaze. They're perfect for the season!

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Ingredients

    For the muffins2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup packed brown sugar
  • 1 cup milk
  • 1 egg, slightly beaten
  • 1/4 cup butter, melted
  • 1/4 teaspoon pure vanilla extract
  • 6 tablespoons shredded carrot
  • 1/4 cup pepitas
  • 1/4 cup cup raisins
  • 2 tablespoons candied ginger, chopped
  • 1 teaspoon coconut oil, melted
    • For the glaze4 ounces cream cheese, softened
  • 1/2 cup confectioners’ sugar (plus extra as needed)
  • 1-2 tablespoons milk
  • 1 teaspoon fresh grated ginger
  • 1/4 teaspoon pure vanilla extract

Instructions

    For the muffinsPreheat the oven to 400 degrees F. Line a 12-count muffin tin with paper liners (I used parchment squares). Lightly brush the bottom and halfway up the sides of the liners, with the oil. Set aside.
  1. Add the flour, salt, baking soda, cinnamon, and nutmeg to a bowl and whisk to combine.
  2. In a separate bowl, add the brown sugar, milk, egg, butter, and vanilla extract. Whisk until well combined.
  3. Add the dry mixture to the wet mixture, a little at a time. Mix until the ingredients are combined, but take care not to overmix.
  4. Fold in the carrot, pepitas, raisins, and candied ginger.
  5. Spoon the batter evenly into each well of the muffin tin, 3/4 of the way to the top.
  6. Bake in the middle rack for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
  7. Cool completely on a wire rack.
    8. For the glazeCombine all the ingredients in a bowl, and mix with an electric beater until smooth. If you want the glaze thicker, add a bit more confectioners’ sugar, a little at a time. To make the glaze thinner, add a bit more milk.
  8. When the muffins are completely cooled, drizzle with the glaze.

Notes

If you don't have pepitas, use chopped walnuts or sunflower seeds! No candied ginger? Add some extra raisins and a bit of ground ginger as seasoning.

7.8.1.2
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https://www.azgrabaplate.com/carrot-cake-muffins-with-ginger-cream-cheese-glaze/

Nutrition

Calories: 3239 cal
Carbohydrates: 530 g
Fat: 106 g
Sodium: 3109 g
Cholesterol: 454 g
Protein: 53 g
Fiber: 13 g

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Comments

  6. Kara says

    These look and sound delicious! I'm printing the recipe now and will be adding it to my Easter Brunch menu. Thank you so much for sharing. Can't wait to try them. :)
    Reply

  7. Kristen says

    doesnt like carrot cake?! Oh man, well I guess that just means more for you!! This has to be my favorite cake ever! Thanks for sharing this recipe, I cannot wait to make these!
    Reply

  14. Meghan says

    I'm going to add these ingredients to our grocery list this week or head to Trader Joe's at some point to pick all of this up. They sound amazing, and the fact that they're a muffin and not a cupcake means I can eat a lot more. :D
    Reply

  15. Travis Clark says

    Wow! Anything that has to do with carrot cake is my weakness. These look amazing. I have family coming in town this weekend and we are having a get together. I may just have to make these! Thanks for sharing!
    Reply

  17. Ashleigh says

    These muffins look like little drops of Heaven, for real! I love carrot cake and muffins... this recipe is perfect for me! Thank you for sharing!
    Reply

    • Patricia says

      Thanks very much, Kamara! I'm the same way about carrot cake, and it's popping up everywhere lately :)
      Reply

    • Patricia says

      Hey, Kelli! Thanks so much, and Yay for Phoenix bloggers, for sure! I hope we'll have a chance to get together one of these days!
      Reply

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