Carrot Cake Muffins

Carrot Cake Muffins
These Carrot Cake Muffins are not only easy to make, but are packed with flavor and fiber, thanks for the carrots and wheat germ. The decadent cream cheese frosting topping adds a touch of luxury to this humble treat.

What You'll Need


2 cups All Purpose Flour

2 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon cinnamon

1 teaspoon salt

1-1/2 cups sugar

1 cup vegetable oil

4 large eggs

1 cup wheat germ

2 cups grated carrots

Cream Cheese Glaze

4 oz cream cheese, softened

1/4 cup (half a stick) of unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla

1 tablespoon milk


  1. Preheat the oven to 350°. Line a muffin tin with liners and set aside.
  2. Whisk the flour, baking powder, baking soda, cinnamon and salt; set aside.
  3. In a stand mixer or with a handheld mixer, whisk the sugar, oil and eggs.
  4. Whisk in the dry ingredients until just incorporated, then fold in the wheat germ and carrots.
  5. Scoop the batter into the prepared muffin cups and bake for 20 minutes, until a toothpick inserted in the center of a muffin comes out with a few moist crumbs attached, making sure not to overbake.
  6. Allow to cool completely before spreading with the cream cheese glaze.
  7. While the muffins cool, make the glaze. Combine all ingredients in a mixer with a whisk attachment; whisk until creamy and smooth.
  8. Once the muffins are cool, glaze each muffin with Cream Cheese Glaze.
  9. Serve and enjoy!

Makes about 18 muffins

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