Why You’ll Love This Recipe
Carrot Cake Muffins bring together everything people love about classic carrot cake in a convenient, handheld form. These muffins are soft, moist, and warmly spiced, making them ideal for breakfast, brunch, snacks, or even dessert. They have just the right level of sweetness, allowing the natural flavor of carrots to shine while still delivering that comforting carrot cake taste.
What makes this recipe especially appealing is its versatility and simplicity. The batter comes together quickly with everyday ingredients, and the muffins bake evenly with a tender crumb. When I tested this recipe, I added finely grated carrots and found that they blended seamlessly into the batter, keeping the muffins moist without feeling heavy. These muffins store well, travel easily, and are a great option for families, meal prep, or sharing with guests. If you enjoy carrot cake but want something easier and more practical, these muffins are a perfect choice.
Carrot Cake Muffins – Moist, Spiced, and Perfectly Balanced
- Total Time: 37 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Moist and tender carrot cake muffins packed with warm spices and shredded carrots, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, vegetable oil, milk, and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in grated carrots, nuts, and raisins if using.
- Divide the batter evenly among the muffin cups.
- Bake for 20–22 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let cool slightly before serving.
Notes
- Do not overmix the batter to keep muffins tender.
- You can add cream cheese frosting for a dessert-style muffin.
- Muffins can be stored at room temperature for 2 days or refrigerated longer.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Carrots provide natural sweetness, moisture, and the signature flavor of carrot cake. Finely grated carrots work best for an even texture.
All-purpose flour forms the structure of the muffins, keeping them soft but sturdy.
Granulated sugar sweetens the batter and helps create a tender crumb.
Brown sugar adds moisture and a deeper, caramel-like sweetness.
Eggs bind the ingredients together and contribute to the fluffy texture.
Vegetable oil keeps the muffins moist and soft for days.
Baking powder helps the muffins rise evenly.
Baking soda works with the acidic ingredients to create a light texture.
Cinnamon adds warm spice and classic carrot cake flavor.
Nutmeg enhances the spice profile with subtle depth.
Salt balances sweetness and enhances overall flavor.
Vanilla extract rounds out the flavors and adds warmth.
Chopped nuts are optional but add texture and richness.
Raisins are optional and provide bursts of sweetness throughout the muffins.
Directions
Begin by preheating your oven to 180°C (350°F) and lining a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
In a separate bowl, whisk the eggs with granulated sugar and brown sugar until smooth. Add the oil and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the grated carrots, and if using, the nuts and raisins. Avoid overmixing to keep the muffins tender.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool briefly before transferring to a wire rack.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe makes approximately 12 muffins. Preparation time is about 15 minutes, with a baking time of 18 to 22 minutes, making the total time roughly 35 minutes.
Storage/reheating
Carrot Cake Muffins can be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days. To reheat, warm briefly in the microwave. These muffins also freeze well and can be thawed at room temperature.
Variations and Customizations
These muffins are easy to customize based on preference. You can add shredded coconut for extra texture or swap raisins for dried cranberries for a slightly tart contrast.
For a richer version, top the muffins with a cream cheese glaze or frosting once cooled. You can also replace part of the oil with applesauce for a lighter option without sacrificing moisture.
When I tested a version using whole wheat flour, the muffins were slightly denser but still flavorful and satisfying. These small changes allow you to tailor the recipe while keeping its classic carrot cake appeal.
Nutrition and Dietary Info
Carrot Cake Muffins provide carbohydrates for energy, natural sweetness from carrots, and fats for moisture. Ingredient substitutions can help adjust the recipe for different dietary needs.
Expert Tips & Customizations
Finely Grate Carrots
Smaller shreds blend better into the batter and improve texture.
Do Not Overmix
Gentle mixing keeps the muffins light and tender.
Even Filling
Fill muffin cups evenly for consistent baking.
Cool Before Storing
Allow muffins to cool fully to prevent condensation.
FAQs
Can I make these muffins ahead of time?
Yes, they store well and taste great the next day.
Can I add cream cheese filling?
Yes, a small dollop in the center works well.
Are these muffins very sweet?
They are moderately sweet, similar to classic carrot cake.
Can I make them gluten-free?
Yes, use a gluten-free flour blend suitable for baking.
Do I need to peel the carrots?
Peeling is recommended for a smoother texture.
Can I use butter instead of oil?
Yes, but oil keeps the muffins moister.
Are nuts necessary?
No, they are completely optional.
Can I freeze carrot cake muffins?
Yes, they freeze very well.
How do I keep them moist?
Store them in an airtight container.
Can I turn this into a loaf?
Yes, bake in a loaf pan with adjusted baking time.
Conclusion
Carrot Cake Muffins are a simple, comforting bake that delivers all the flavor of classic carrot cake in an easy-to-make, versatile format. Moist, warmly spiced, and endlessly adaptable, these muffins are perfect for everyday baking, sharing, or enjoying with a cup of coffee or tea.
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