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+ servings
five mini carrot cake muffins on a wood table with a muffin tin in the background

Mini Carrot Cake Muffins

hese Mini Carrot Cake Muffins are so simple and are perfect for satisfying any sweet tooth, with or without the cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 24
Calories 189kcal


  • 1 ½ cups all purpose flour gluten free or regular
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • teaspoon nutmeg
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups carrots peeled and finely grated and chopped
  • 2 large eggs at room temperature
  • ¼ cup lowfat buttermilk at room temperature
  • ½ cup granulated sugar
  • ½ cup canola oil
  • 1 teaspoon vanilla extract

Cream Cheese Frosting, optional

  • ½ package cream cheese softened
  • ½ stick unsalted butter at room temperature
  • 3 cups confectioners sugar sifted
  • 1 teaspoon pure vanilla extract


  • Preheat oven to 325 degrees F.
  • Line mini muffin tin with paper liners.
  • In a medium bowl, mix together the flour, ground cinnamon, ground ginger, nutmeg, baking soda, baking powder, and salt, .
  • In a large bowl, mix the carrots, eggs, buttermilk, sugar, oil, and vanilla extract.
  • Slowly add the flour mixture to the carrot mixture and mix well with a rubber spatula until combined well.
  • Fill each mini muffin tin about ⅔ full.
  • Bake for 20-22 minutes or until a toothpick comes out clean.
  • Allow cupcakes to cool in tin for 5 minutes then transfer cupcakes to wire racks to cool completely.

For the Cream Cheese Frosting:

  • In a mixing bowl, cream together the cream cheese, confectioners sugar and butter on medium speed until smooth.
  • Then add the vanilla extract.
  • Continue to mix on medium-high until the frosting is light and fluffy.
  • ENJOY!!


Nutritional information is with the cream cheese frosting.


Serving: 1mini cupcake | Calories: 189kcal | Carbohydrates: 26g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 105mg | Potassium: 78mg | Sugar: 19g | Vitamin A: 1925IU | Vitamin C: 0.7mg | Calcium: 24mg | Iron: 0.5mg