Carrot Cake Muffins

Moist, tender, and packed with warm spices, these Carrot Cake Muffins bring all the comforting flavors of classic carrot cake in a grab-and-go form. Each bite is filled with shredded carrots, a hint of cinnamon, and a touch of sweetness—perfect for breakfast, brunch, or an anytime treat.

Ingredients

3½ Cups all purpose flour divided
1 ¾ Cups packed brown sugar divided
3 Teaspoons ground cinnamon divided
1 Teaspoon baking soda
½ Teaspoon salt
2 Cups shredded carrots
¾ Cup golden raisins
¾ Cup chopped walnuts
⅔ Cup vegetable oil
½ Cup Bob Evans Better’n Eggs Liquid Egg Substitute – 16 Ounces
⅓ Cup orange juice
2 Teaspoons vanilla extract divided
½ Cup butter melted
2 Ounces cream cheese softened
1 Tablespoon butter softened
1 Cup powdered sugar

Featured Product

Bob Evans Better’n Eggs Liquid Egg Substitute – 16 Ounces

Instructions

Preheat oven to 375°F. Stir together 2 cups flour, 1 cup brown sugar, 2 tsp cinnamon, baking soda, and salt in a large bowl.
Add carrots, raisins, and nuts, stirring to blend.
Whisk together oil, liquid egg substitute, orange juice, and 1 tsp vanilla in a small bowl.
Add to flour mixture, stirring until blended. Spoon batter into a lightly greased 12-cup muffin pan (muffin cups will be filled to the top).
Stir together ¾ cup brown sugar, 1 tsp cinnamon, and melted butter until combined. Add 1½ cups flour, stirring just until crumbly.
Sprinkle streusel over muffin batter. Bake 25 to 28 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pans 5 minutes. Remove from pans and let cool on a wire rack.
Meanwhile, beat cream cheese and softened butter at medium-low speed with a mixer until blended.
Beat in 1 tsp vanilla. Gradually add powdered sugar, beating until smooth.
Add enough water to reach a pourable consistency. Drizzle glaze over muffins.

Note: Shred carrot on the large holes of a box grater.