Carrot Cake Muffins with Molasses Cream Cheese Icing

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Fun muffin recipe to bake with your kids!





  • 2 cups flour
  • 1 cup whole wheat pastry flour
  • 4 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ cup Crosby’s Fancy Molasses
  • ½ cup butter
  • 1 cup milk
  • ½ cup plain yogurt
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup finely shredded carrots




Preheat oven to 350°F and prepare muffin pans.


In a small pan melt butter, remove from heat and stir in molasses.


In a medium bowl whisk together the eggs. Whisk in the milk and yogurt then add the butter-molasses mixture along with the vanilla.


In a large bowl combine flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg.


Carefully add the wet mixture, stirring until just combined. Stir in the grated carrots and mix until incorporated.


Spoon into prepared pans and bake at 350°F for about 20 minutes.


Let cupcakes cool before icing.



Molasses Cream Cheese Icing:


  • 1 – 125 g package of
  • cream cheese, softened
  • 1 Tbsp butter, softened
  • 1 ½-2 Tbsp Crosby’s Fancy Molasses
  • ½ tsp vanilla


Beat together the butter and cream cheese until smooth.


Beat in the molasses and vanilla.



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