A good carrot cake should be moist and tender, as well as loaded with lots of shredded carrot, generously seasoned with spices and topped with a rich cream cheese frosting. Carrot cakes are great for dessert, but carrots can be used in other baked goods, too. These Carrot Cake Muffins are a a breakfast version of carrot cake that is perfect for springtime brunch – and I’m sharing my recipe over on the Craftsy blog (it’s free!!). The muffins a little bit lighter than typical carrot cake recipes, since most muffins don’t need as much fat or sugar as cakes do, and they’re not finished with a cream cheese frosting. The muffins are fluffy and well-seasoned with cinnamon and other spices. While they do still use brown and white sugars, you can actually pick up some of the natural sweetness from the shredded carrot in each bite, which gives the muffins a slightly more wholesome quality than you’re going to find in most cake recipes.
Serve these muffins with some salted butter or your favorite cream cheese. I recommend whipped cream cheese because it will be easier to spread on the soft crumb of the muffin. They’re also good with orange marmalade (if you’re a fan of that style of preserve), as citrus and carrots are often a good combination.