Carrot Cake Zucchini Muffins

Name: Carrot Cake Zucchini Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 2 large eggs; 1 1/2 cups vegetable oil; 2 cups granulated sugar; 2 cups shredded carrots; 1 1/2 cups shredded zucchini; 1 teaspoon vanilla extract; 8 ounces cream cheese softened; 1/2 cup unsalted butter softened; 2 cups powdered sugar; 1 teaspoon vanilla extract

Featured in breakfast-brunch.

Hey friend! Imagine biting into a muffin so wonderfully moist and tender it practically melts in your mouth. That's what these Carrot Cake Zucchini Muffins deliver—the perfect marriage of indulgence and nutrition. Picture that gorgeous golden-brown crumb studded with shredded carrots and zucchini, creating such beautiful texture in every bite. Top it off with a generous layer of silky cream cheese frosting, and you've got a treat that tastes like dessert but feels wholesome. The best part? These come together quickly and fill your kitchen with an irresistible spiced-cake aroma. Whether you're grabbing one for breakfast, packing for lunch, or enjoying as an afternoon pick-me-up, these muffins are an absolute crowd-pleaser. Trust me, you'll want to make a double batch!

By chris

Updated on Thu, 20 Nov 2025 21:44:04 GMT

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Main recipe image showcasing the final dish — Close-up of a golden-brown carrot cake zucchini muffin with cream cheese frosting drizzle on light gray marble countertop | lonerecipes.com

I first encountered the concept of vegetable-laden muffins years ago at a farmers market, where a vendor was selling zucchini bread that seemed almost too good to be true. That experience planted a seed—what if I could combine my love of carrot cake with the moisture that zucchini provides? My first attempt was humble, but I realized that the two vegetables complement each other beautifully. The carrots add natural sweetness and bright color, while the zucchini provides incredible moisture and creates a tender crumb. I've since refined the recipe through countless iterations, adjusting spice levels and frosting ratios to achieve perfection. Each time I make these muffins, I'm reminded that some of the best recipes come from simple experiments and a willingness to trust your instincts in the kitchen.

Why I love this recipe

I love this recipe because it strikes that magical balance between indulgence and nutrition that I'm always seeking in my baking. There's something wonderful about creating something that tastes like a special dessert while knowing you're incorporating wholesome vegetables. The recipe is reliable and forgiving—even if your measurements aren't perfect, these muffins turn out beautifully moist. The cream cheese frosting elevates them from simple muffins to something special enough for entertaining. Plus, they're an easy way to sneak vegetables into my family's diet without any complaints. From a practical standpoint, they're quick to prepare, store well, and freeze beautifully, making them perfect for busy weeks. I also appreciate that this recipe scales easily, whether I'm making a dozen for a gathering or a smaller batch for the week ahead.

What You Need From Your Kitchen

Shredded Carrots:Adds natural sweetness, vibrant color, and moisture to the muffin crumb
Shredded Zucchini:Provides incredible moisture and tenderness while keeping fat content moderate
Cream Cheese:Creates a luxurious, tangy frosting that perfectly complements the spiced cake
All-Purpose Flour:Forms the structure and foundation of the muffin cake
Warm Spices (Cinnamon, Nutmeg, Ginger, Cloves):Deliver classic carrot cake flavoring with warmth and depth
Eggs:Bind ingredients together and provide lift and structure to the baked muffins
Vegetable Oil:Keeps muffins exceptionally moist and tender with a tender crumb structure

Let's Make These Together

Prepare Your Pan: Start by preheating your oven to 350°F and setting up your muffin tin with liners. This simple step ensures even baking and makes cleanup a breeze. Having everything prepared before you start mixing is the key to organized baking success.

Build Your Dry Mix: Whisk together all your dry ingredients—flour, leavening agents, and warm spices. This step is crucial because it distributes the baking soda and powder evenly, ensuring your muffins rise consistently. The spices also distribute uniformly, creating that classic carrot cake flavor throughout.

Create Your Wet Base: Beat your eggs with oil and sugar until well combined, then fold in your fresh vegetables. The shredded carrots and zucchini are the stars here—they add moisture, nutrition, and that beautiful texture you see in the finished muffins. Make sure both vegetables are well-drained before adding.

Gentle Folding Technique: This is where patience pays off. Gently fold your wet and dry mixtures together, being careful not to overmix. Overmixing develops gluten, which creates dense, tough muffins instead of the tender, moist texture you're aiming for. A few lumps are perfectly fine!

Fill and Bake: Divide batter evenly among muffin cups, filling each about two-thirds full. Bake until a toothpick comes out with just a few moist crumbs. This ensures moist, tender muffins rather than dry ones.

Frosting Finale: While muffins cool, whip up your cream cheese frosting by beating softened cream cheese and butter until fluffy, then gradually adding powdered sugar. Once muffins cool completely, generously frost each one and serve with pride.

Additional recipe photo showing texture and details — Flat lay of carrot cake zucchini muffin ingredients arranged in bowls on gray marble including shredded carrots zucchini cream cheese and spices | lonerecipes.com

Switch Things Up

I first made these muffins on a Saturday morning when I had an abundance of zucchini from the farmer's market and carrots that needed using. I wasn't sure if combining both vegetables would work well, but I decided to experiment. The moment I pulled them from the oven, the spiced aroma filling my kitchen told me I was onto something special. My kids took one bite and immediately asked for seconds. Now, whenever I have fresh produce that needs to be used, I'm more adventurous about combining flavors and textures.

Perfect Pairings

These muffins pair beautifully with a hot cup of coffee, herbal tea, or cold milk for a refreshing contrast. For a light breakfast, serve alongside Greek yogurt and fresh berries, or enjoy with a simple green salad for a more balanced brunch. The cream cheese frosting makes them sweet enough to enjoy as a dessert option, or pair with afternoon tea. They also work wonderfully as part of a baked goods spread alongside other breakfast items at brunches or gatherings.

Step-by-step preparation photo — Two carrot cake zucchini muffins topped with frosting arranged on marble with fresh carrots and milk glass nearby | lonerecipes.com

Frequently Asked Questions

→ Can I make these muffins without zucchini?: Yes, you can use 3 cups of shredded carrots instead of the zucchini, though you may need to slightly reduce the liquid or baking time. The zucchini adds moisture, so increase oil by 2-3 tablespoons if omitting it for similar texture.
→ How do I prevent my muffins from being too dense?: The key is not overmixing the batter and properly draining your zucchini. Also ensure your baking soda and powder are fresh (less than 6 months old), as expired leavening agents won't help your muffins rise properly.
→ Can I freeze these muffins?: Absolutely! Freeze unfrosted muffins in an airtight container for up to 3 months. Thaw at room temperature for about 2 hours, then frost and serve. You can also freeze frosted muffins for up to 1 month.
→ What's the best way to drain zucchini?: After shredding, place zucchini in a clean kitchen towel and squeeze firmly over a bowl to remove excess moisture. This step is essential to prevent watery, soggy muffins and ensures the proper bake.
→ Can I substitute the cream cheese frosting?: Yes, you can use a simple vanilla buttercream instead, though cream cheese adds a wonderful tangy flavor that complements the spiced cake beautifully. You could also try a light honey glaze for a less rich option.

Conclusion

These Carrot Cake Zucchini Muffins are the ultimate make-ahead breakfast or snack that your family will adore. The combination of fresh vegetables keeps them incredibly moist while the cream cheese frosting adds that special bakery touch. Store them in an airtight container in the refrigerator for up to five days, or freeze the unfrosted muffins for up to three months. Perfect for meal prep, lunchbox additions, or casual entertaining. Once you master this recipe, it becomes a go-to favorite you'll make again and again.

Carrot Cake Zucchini Muffins

Tender, moist muffins loaded with fresh carrots and zucchini, topped with silky cream cheese frosting. A wholesome treat that feels indulgent but sneaks in vegetables.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

By: chris

Category: breakfast-brunch

Difficulty: easy

Cuisine: American

Yield: 12 Servings (12 balls)

Dietary: Vegetarian, Contains Gluten

Ingredients

12 cups all-purpose flour

21 1/2 teaspoons baking soda

31 teaspoon baking powder

42 teaspoons ground cinnamon

51/2 teaspoon ground nutmeg

61/4 teaspoon ground ginger

71/4 teaspoon ground cloves

81/2 teaspoon salt

92 large eggs

101 1/2 cups vegetable oil

112 cups granulated sugar

122 cups shredded carrots

131 1/2 cups shredded zucchini

141 teaspoon vanilla extract

158 ounces cream cheese softened

161/2 cup unsalted butter softened

172 cups powdered sugar

Instructions

Step 01

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray. Set aside and have all ingredients measured and ready.

Step 02

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Mix until well combined and no lumps remain. Set the dry mixture aside.

Step 03

In a large bowl, beat the eggs, then add vegetable oil and granulated sugar. Mix until well combined. Stir in the shredded carrots, zucchini, and vanilla extract until evenly distributed throughout the wet mixture.

Step 04

Gently fold the dry mixture into the wet mixture using a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay. Overmixing can result in dense, tough muffins.

Step 05

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise without overflowing.

Step 06

Bake for 22-25 minutes, until a toothpick inserted in the center of a muffin comes out with a few moist crumbs (not wet batter). The tops should be golden brown. Remove from oven and let cool in the muffin tin for 10 minutes.

Step 07

While muffins cool, prepare the cream cheese frosting. Beat softened cream cheese and butter together until light and fluffy, about 2-3 minutes. Gradually add powdered sugar and vanilla extract, beating until smooth and spreadable.

Step 08

Once muffins have cooled completely, transfer them to a wire rack. Spread or pipe cream cheese frosting on top of each muffin. Garnish with a sprinkle of cinnamon or finely chopped pistachios if desired. Serve and enjoy!

Notes

Ensure shredded zucchini is properly drained by squeezing it in a clean kitchen towel to remove excess moisture, which prevents soggy muffins.
Room temperature cream cheese and butter blend more smoothly and create a fluffier frosting texture.
These muffins are best enjoyed within 1-2 days but can be stored in an airtight container in the refrigerator for up to 5 days.
Freeze unfrosted muffins in an airtight container for up to 3 months; thaw at room temperature before frosting and serving.
For a lighter option, you can use reduced-fat cream cheese and butter in the frosting without significantly compromising taste.