A moist ad delicious carrot cake muffin is the perfect dessert or breakfast. Imagine sinking your teeth into a muffin baked to perfection with a soft ad tender crumb. It has the perfect moist texture thanks to the addition of freshly grated carrots.
Let’s not forget about the delectable frosting that crowns that muffin, adding a creamy, tangly and slightly sweet element that perfectly complements the spiced carrot goodness. Delightful balance of flavors ad textures that will leave you wanting more.
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Carrot cake in the shape of a muffin
Turning a carrot cake into a muffin is a great option for a few reasons. First of all, muffins are individually portioned making them convenient for grabbing on the go or or serving events. They’re perfect for picnics or to pack for your lunch.
You can also decorate each muffin however you want, experimenting different textures and aesthetics. They’re also better for baking since they take less time and it’s easier to not mess up. No raw center, you get an evenly cooked carrot cake muffin.
Ingredients
YOU NEED
- Brown butter
- Sunflower seeds oil
- Baking soda
- Cinnamon
- Granulated sugar
- Brown sugar
- Eggs
- Grated carrots
- All purpose flour
Ingredients
YOU NEED
- Butter
- Mascarpone cheese
- Powdered sugar
Brown butter
For this recipe we are using a part of brown butter and another part of sunflower seeds oil. Browning your butter when making a carrot cake adds a unique and delicious flavor profile to the cake.
It gives a nutty and caramelizad taste to the carrot cake muffin. You wanna put the butter in a pan on your stove on medium low heat, once it starts boiling you wanna start writing constantly so it doesn’t burn. The butter releases a fragrant aroma and delicious flavor to your dessert.
We are also using oil because it contains 100% fat while butter contains both water and fat. The higher fat content in oil helps to keep the cake moist and prevents it from drying. Oil will make the cake lighter and more tender.
If you don’t have butter or don’t like butter you can substitute the butter for oil (same quantity) we tried making it both ways and it’s delicious with butter and delicious with oil.
Decoration
We made a super easy frosting using basic ingredients such as butter, powdered sugar and mascarpone cheese.
First you wanna beat the butter on your stand mixer until it turns white and super fluffy, it will probably take about 10-15 minutes in medium speed.
Add the powdered sugar from little to little and keep mixing in the stand mixer. We added some vanilla for extra flavor and then we added our mascarpone cheese. Beat for 5 more minutes and it will become more fluffy and soft. Leave on the fridge if the weather is too hot so it doesn’t melt.
If you don’t have powdered sugar you can make it yourself. Blend it until it’s a smooth powder.
Bake
You wanna bake it at 200C (392F) for about 13 minutes and then for 15 more minutes at 180 C ( 356F). The times are really approximate, they are not exact or precise since all the ovens are pretty much different.
The muffin should have a golden brown color on top, but you can also check if it’s cooked with a toothpick. Insert a toothpick into the center of the muffin and then pull it out. If it comes out clean without any batter sticking to it it’s probably cooked.
Never solely relay on the recommended baking times in a recipe, always keep an eye to your oven.
Process
Fluffy and moist carrot cake muffins
RECIPE in cups and grams
INGREDIENTS:
Carrot cake batter
- 70 grams brown butter
- 80 grams sunflower seeds oil (or any oil you like)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon ground
- 60 grams granulated sugar
- 100 grams brown sugar
- 2 eggs
- 175 grams grated carrots
- 1 teaspoon vanilla
- 130 grams all purpose flour
Frosting
- 60 grams butter
- 140 grams mascarpone cheese
- 1 teaspoon vanilla
- 250 grams powdered sugar
INSTRUCTIONS:
1)First step, sugars
Begin by preparing all your ingredients and equipment for this recipe, make sure to use a clean and dry bowl for this. You wanna combine brown sugar and granulated sugar.
2)Second step, dry ingredients
In the same bowl we are gonna add baking soda, ground cinnamon and flour. Once all the ingredients are in the bowl, take a whisk and gently mix everything together. The whisk will help ensure that the baking soda, cinnamon and flour are evenly distributed throughout the batter.
3)Third step, brown butter
You wanna start by placing the butter in a pan and set it on low medium heat, allow the butter to melt completely. Once its melted, it will start to foam and now it’s when we start stirring to ensure even heating. It will start to change its color and it’s gonna turn into a golden brown color, remove the pan from the heat and allow it to cool down a little.
4)Forth step, liquid ingredients
Now crack two eggs In a separate bowl to make sure they’re safe to use and add them to the dry ingredients, add the brown butter and oil as well. Mix everything but don’t over mix.
5)Fifth step, carrots
Grate carrots and then add them to the batter, make sure to not overmix and never blend the batter.
6)Sixth step, muffin tin
Grease a muffin tin with fat and then place the muffin liner on top, fill them 1/3 with the carrot cake batter and then you wanna bake them at 200 C (392F) for about 13 minutes and then for 15 more minutes at 180 C (356F). Always keep an eye to your oven because the times are really approximate.
Check if they’re cooked with a toothpick, insert it on the center of it and pull it out, if it comes out clean without Anya batter sticking to it its probably cooked.
7)Seventh step, frosting
First of all you wanna beat butter on your stand mixer until it turns white and very fluffy, it should take you about 10-15 minutes, do it until it turns white, if you feel like 15 minutes are not enough feel free to do it for longer.
You wanna add the powdered sugar slowly and keep mixing in the stand mixer. We add vanilla and mascarpone. Beat for about 5 more minutes and it will become more fluffy and soft. You can keep it in the fridge if the weather is too hot.
8)Eight step, decorate carrot cake muffins
You wanna fill a piping bag (with a piping tip inside) with the frosting and you can now decorate it however you want to, we added walnuts, mini carrots we made with white chocolate and then fresh mint. And theyre ready to eat 🙂
Carrot cake muffins
Carrot cake muffins
Ingredients
Carrot cake batter
- 70 grams brown butter
- 80 grams sunflower seeds oil or any oil you like
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon ground
- 60 grams granulated sugar
- 100 grams brown sugar
- 2 eggs
- 175 grams grated carrots
- 1 teaspoon vanilla
- 130 grams all purpose flour
Frosting
- 60 grams butter
- 140 grams mascarpone cheese
- 1 teaspoon vanilla
- 250 grams powdered sugar
Instructions
1)First step, sugars
- Begin by preparing all your ingredients and equipment for this recipe, make sure to use a clean and dry bowl for this. You wanna combine brown sugar and granulated sugar.
2)Second step, dry ingredients
- In the same bowl we are gonna add baking soda, ground cinnamon and flour. Once all the ingredients are in the bowl, take a whisk and gently mix everything together. The whisk will help ensure that the baking soda, cinnamon and flour are evenly distributed throughout the batter.
3)Third step, brown butter
- You wanna start by placing the butter in a pan and set it on low medium heat, allow the butter to melt completely. Once its melted, it will start to foam and now it’s when we start stirring to ensure even heating. It will start to change its color and it’s gonna turn into a golden brown color, remove the pan from the heat and allow it to cool down a little.
4)Forth step, liquid ingredients
- Now crack two eggs In a separate bowl to make sure they’re safe to use and add them to the dry ingredients, add the brown butter and oil as well. Mix everything but don’t over mix.
5)Fifth step, carrots
- Grate carrots and then add them to the batter, make sure to not overmix and never blend the batter.
6)Sixth step, muffin tin
- Grease a muffin tin with fat and then place the muffin liner on top, fill them 1/3 with the carrot cake batter and then you wanna bake them at 200 C (392F) for about 13 minutes and then for 15 more minutes at 180 C (356F). Always keep an eye to your oven because the times are really approximate.
- Check if they’re cooked with a toothpick, insert it on the center of it and pull it out, if it comes out clean without Anya batter sticking to it its probably cooked.
7)Seventh step, frosting
- First of all you wanna beat butter on your stand mixer until it turns white and very fluffy, it should take you about 10-15 minutes, do it until it turns white, if you feel like 15 minutes are not enough feel free to do it for longer.
- You wanna add the powdered sugar slowly and keep mixing in the stand mixer. We add vanilla and mascarpone. Beat for about 5 more minutes and it will become more fluffy and soft. You can keep it in the fridge if the weather is too hot.
8)Eight step, decorate
- You wanna fill a piping bag (with a piping tip inside) with the frosting and you can now decorate it however you want to, we added walnuts, mini carrots we made with white chocolate and then fresh mint. And theyre ready to eat 🙂
Nutrition
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