Carrot Cake Muffins


This year for Mother’s Day, try these carrot cake muffins as a fun treat for mom! They’re easy to eat and perfectly sweet, just like classic carrot cake.

Plus, a cream cheese maple glaze brings a little extra moisture and deliciousness to the muffins.


  • Time

    45 m

  • 12 servings

  • Cals


  • ½ cup Kerrygold Pure Irish Butter, melted
  • ½ cup Wholesome Organic Cane Sugar
  • ⅓ cup Field Day Organic Maple Syrup
  • 2 eggs
  • 1 tsp Simply Organic Vanilla Extract
  • 2 cups Bob’s Red Mill All Purpose Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • Pinch nutmeg
  • 1 ½ cup shredded carrots
Cream Cheese Maple Glaze
  • 4 oz Organic Valley Cream Cheese, softened
  • 2 tbsp Field Day Organic Maple Syrup, or to desired sweetness.
  • 2 tbsp milk of choice


  • Preheat the Oven

    Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin for a dozen with cupcake liners.
  • Mix the wet Ingredients

    In a large bowl, whisk together the melted butter, cane sugar, and maple syrup until well combined. Add the eggs and vanilla extract and whisk again to combine.
  • Mix the Dry Ingredients

    Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and mix well to combine. Fold in the shredded carrots.
  • Bake the Muffins

    Scoop the batter into the muffin tin, filling each cup about ⅔ way full. Transfer to the oven and bake in the preheated oven for about 20 mins or until a toothpick inserted into the center of the muffins comes out clean.
  • Make the Glaze

    While the muffins are baking, whisk together the ingredients for the glaze until well combined and the consistency is thin enough to drizzle.
  • Drizzle the Muffins with the Glaze

    Let the muffins cool for about 15 minutes before serving with a drizzle of the cream cheese glaze on top.

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