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Carrot Cake Doughnut Muffins

Sweet carrot cake doughnut muffins with carrots, cinnamon, ginger and nutmeg topped with a sweet browned butter cream cheese drizzle.
I cannot believe how fast this year has gone, the last time I looked at a calendar it said January 1st and now its April 1st.
With that Spring is in full bloom, where I live there's pollen everywhere, and Easter is around the corner.
Since Easter isn't really that far it is time for carrot cake. This time of year is the only time I eat it.
My favorite part of carrot cake has to be the cream cheese frosting so the calories of the cream cheese frosting cancels out because of the carrots. Right?

This is a little different, it is in a doughnut muffin form. It is moist, full of carrots, cinnamon, ginger, and nutmeg.

Recipes you may like:
Maple Bacon Doughnut Muffins
Oreo Cheesecake Doughnut Muffins
Spiced Cranberry Orange Doughnut Muffins


Carrot Cake Doughnut Muffins

Prep- 17 to 20 minutes
Baking- 20 minutes


4 cups Unbleached All Purpose Flour
1 1/4 cup Unsalted Butter, browned and cooled
1/2 cup Vegetable Oil
1 1/2 cups Dark Brown Sugar, can use light
4 large eggs
2 Tablespoons Baking Powder
3 cups Shredded Carrots, freshly shredded is best
1 Tablespoon Ground Cinnamon
2 teaspoons Ground Ginger
1/2 teaspoon Ground Nutmeg
1 teaspoon Fine Sea Salt
1 Tablespoon Pure Vanilla Extract

Browned Butter Cream Cheese Icing
3/4 cup Unsalted Butter, browned and cooled
4 cups Confectioners' Sugar
8 ozs Cream Cheese, room temperature
1 to 2 Tablespoons Milk
2 teaspoons Pure Vanilla Extract or Vanilla Bean Paste
Pinch of Fine Sea Salt

1. In a medium sauce pan, brown 1 1/4 cup of butter for about 7 to 9 minutes. Keep an eye on it, it will go from nice and nutty to burnt in seconds. Let cool in the sauce pan for 15 minutes then transfer to a bowl to completely cool.
2. Preheat oven to 350 degrees and cover one to two muffin pans with liners. Set aside.
3. Shred carrots in a separate bowl. In medium size bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
4. In a large bowl, cream together butter and sugar together until creamy. Add in oil, vanilla and eggs one at a time.
5. Fold in flour mixture into the wet mixture until most of the flour is gone then add in the carrot. Fold until well incorporated.
6. Fill the muffin tin 3/4 way full then bake for 17 to 20 minutes or until a toothpick comes clean.
7. Remove from the oven and let cool in the pan for 10 minutes then transfer to wired rack to cool complete.
8. While the muffins are cooling, brown 3/4 cup butter for 6 to 7 minutes. Let cool in the pan for 10 minutes then transfer to a bowl to cool. Once the butter is cool cream it together with the cream cheese until smooth. Add in vanilla and salt then slowly add in confectioners' sugar. Add a tablespoon or two of milk to thin it out slightly.
9. Transfer to a piping bag  or zip top bag then drizzle over the cooled doughnut muffins. Place into a airtight container.


  1. Aww these are so cute! Such great muffins to make for Easter

  2. Girl, this looks so yummy, but there are so many ingredients! Do you have any simple recipes for us busy mamas out there? Like around five ingredients?

  3. I love a carrot cake or carrot cake donut that uses REAL carrots! Great recipe.

  4. I love carrot cake. You made my day with this recipe. The oven is going on in the morning.

  5. I am going to make these for my family for Easter :) What a delicious recipe!

  6. I know, I can't believe how fast the year is going too!! I also only eat carrot cake around this time of year, and these muffins are perfect - I need the portion control!

  7. These look super delicious and yum! Carrot desserts are my favorite and I need to try them soon.

  8. YUM I love all things carrot cake so I'm sure I'll love this too. These look delicious!

  9. These look so delicious for Easter! I cannot believe it's already April too!


  10. You are literally like the main blogger in my dessert board on Pinterest.

  11. I can't wait to try this!! Thank you for the recipe!!

  12. Yum!! What a great take on carrot cake :)

  13. I love carrot cake and this muffin recipe looks so delicious!

  14. This looks so yummy! Perfect for Easter!

  15. I love Carrot Cake. I love Doughnuts and I even love muffins! Color me intrigued!

  16. I love carrot cake - these muffins are right up my street! They are perfect for easter!

  17. Carrot cake it my favorite! I should make these for my kiddos for breakfast!

  18. These look so good! I'm a huge fan of carrot cake! I also can't believe how quickly this year is going as well, it's crazy that Easter is right around the corner!

    -madi xo |

  19. I love Easter.....these muffins are so adorable!

  20. Regardless of what anyone says, the entire world loves muffins, and they have done so for hundreds of years already.


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