Description
These moist and warmly spiced Carrot Cake Muffins are a cozy, hand-held version of the classic dessert. Perfect for breakfast, brunch, or a wholesome snack, they’re packed with freshly grated carrots, a touch of cinnamon and nutmeg, and can be customized with nuts or raisins. Quick to make and freezer-friendly too!
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
2 large eggs
½ cup brown sugar
¼ cup granulated sugar
⅔ cup vegetable oil
1 teaspoon vanilla extract
1 ½ cups freshly grated carrots
½ cup chopped walnuts (optional)
⅓ cup raisins (optional)
¼ cup shredded coconut (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. Lightly spray them with non-stick spray.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, beat the eggs with brown and granulated sugar until well combined. Add the oil and vanilla extract, mixing until smooth.
4. Stir the wet ingredients into the dry mixture. Fold in grated carrots and any optional add-ins. Do not overmix.
5. Divide batter evenly into muffin cups, filling each about ¾ full.
6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Optional: Add cream cheese frosting once fully cooled for a dessert-style muffin.
Notes
Use freshly grated carrots for the best moisture and texture—avoid pre-shredded ones.
Don’t overmix the batter to keep your muffins light and tender.
These muffins freeze beautifully—wrap individually and store up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg