Description
Moist, spiced carrot cake muffins perfect for breakfast, snack, or dessert.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
Optional topping: cream cheese frosting or glaze
Instructions
1. Preheat oven to 350°F and line 12-cup muffin tin
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg
3. Whisk oil, granulated sugar, brown sugar, eggs, and vanilla until smooth
4. Fold in grated carrots, nuts, and raisins if using
5. Gently fold in dry ingredients until just combined
6. Divide batter among muffin cups, filling 3/4 full
7. Bake 20–25 minutes until toothpick comes out clean
8. Cool in tin 5 minutes, then transfer to wire rack
9. Top with frosting or glaze if desired
Notes
Use freshly grated carrots
Add crushed pineapple for moisture
Substitute half flour with whole wheat flour
Add shredded coconut for texture
Store frosting separately
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg