Go Back
–+ servings
Above shot of banana carrot cake mufifns with cream cheese drizzle near a woven basket of muffins.

Carrot Cake Muffins with Cream Cheese Drizzle

These carrot cake muffins are soft, moist, and naturally sweetened with ripe banana and fresh grated carrot. Packed with cozy spices and topped with a tangy cream cheese drizzle, they’re perfect for spring brunches, Easter spreads, or as a bakery-style treat any time of year.
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Course Breakfast, Brunch, Dessert, Snack
Servings 16 muffins*

Ingredients
  

Wet Ingredients

  • 3 Bananas, mashed
  • 1 ½ cups Carrots, grated
  • ¼ cup vegetable oil
  • ¼ cup unsalted butter melted and cooled
  • ¼ cup sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • 2 tablespoon milk dairy or non-dairy
  • 1 tablespoon vanilla

Dry Ingredients

  • 2 cups flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup shredded coconut
  • 1 ½ teaspoon ground cinnamon
  • pinch of nutmeg

Optional Streusel Topping

  • ½ cup Flour
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • pinch cinnamon
  • 1-2 tablespoon shredded coconut
  • ¼ cup cold unsalted butter cubed

Optional Cream Cheese Drizzle

  • 5 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 ½ tablespoon milk or as needed for consistency
  • ½ teaspoon vanilla extract
  • pinch of salt

Instructions
 

  • Preheat your oven to 425°F and line a muffin tin with paper liners.
  • In a large bowl, mash the bananas until mostly smooth. Stir in the oil and melted butter until everything comes together. Add both sugars and mix well, then crack in the eggs and pour in the vanilla—whisk it all until smooth.
  • In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry mix to the wet and gently fold until just combined. Now fold in the freshly grated carrots and the shredded coconut.
  • Scoop the batter into the muffin tin, filling each cup about ¾ full.
  • If you’re going to add the streusel topping, mix the flour, brown sugar, salt, coconut and spice in a small bowl. Cut in the cold butter with a fork until it looks crumbly, then sprinkle that over each muffin.
  • Pop the muffins into the oven at 425°F for 8 minutes. Without opening the oven, lower the temperature to 350°F and bake for another 7 to 8 minutes, or until a toothpick comes out clean.
  • Let the muffins cool completely before drizzling on the cream cheese topping.

Notes

*Yields approximately 16 muffins, depending on how full you fill the liners.
Keyword Baking, BBQ, Brunch, Buttery, Carrots, chocolate, Cinnamon Spice, Coconut, Cookie Exchange, Cookie Swap, Cookies, Cream Cheese, Easter, Holiday, Holidays, Marcona, Party, Spring, Summer, sweet, Tropical, vanilla, White Chocolate
Tried this recipe?Let us know how it was!
QR Code linking back to recipe