Carrot Cake Muffins
Carrot Cake Muffins are a delightful fusion of sweet and spicy flavors, perfect for any occasion. These moist muffins are packed with freshly grated carrots, warm spices, and optional add-ins like nuts or raisins. Ideal for breakfast or as a snack, they bring comfort and joy with every bite. Enjoy the aroma of these freshly baked treats filling your home, and impress family and friends with their irresistible taste and beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 ½ cups shredded carrots
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the oil and eggs. Pour into the dry ingredients and mix until just combined.
- Gently fold in shredded carrots, nuts, and raisins if using.
- Scoop batter into muffin cups until two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Feel free to customize your muffins by adding crushed pineapple or coconut flakes for extra moisture. Store in an airtight container at room temperature for up to three days or freeze individually wrapped for longer storage.