Best Ever Carrot Cake Muffins
Looking for a little something to bake this week? Carrot Cake Muffins are always a good idea.
They’re moist and tender, with warm spices and some bonus vegetable nutrition from the carrots. They are like a little slice of carrot cake, but in easy on-the-go muffin form.
These muffins are perfect to make ahead for the week as a simple grab-and-go breakfast or a mid-afternoon treat.
This recipe is easy to follow, and you’ll be enjoying warm, homemade muffins in no time. Let’s bake up a batch!
Ingredients
Steps to make Carrot Cake Muffins
1. Preheat oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice.
3. In a separate bowl, mix grated carrots, walnuts, and raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Divide batter evenly among muffin cups, filling each about 3/4 full.
6. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup.
🧁 Enjoy your delicious carrot cake muffins!
Carrot Cake Muffins
Carrot Cake Muffins is moist, spiced, and packed with carrots and nuts!
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp al spice
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1 cup brown sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice.
- In a separate bowl, mix grated carrots, walnuts, and raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup.
- Enjoy your delicious carrot cake muffins!
Nutrition Information:
Yield: 8 Serving Size: 8Amount Per Serving: Calories: 356Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 315mgCarbohydrates: 51gFiber: 2gSugar: 29gProtein: 6g
