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Delicious homemade carrot cake muffins served on a wooden table.

Carrot Cake Muffins

Delightful and moist Carrot Cake Muffins that combine the earthy sweetness of carrots with warm spices, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 2 cups All-purpose flour Can substitute with whole wheat flour for added fiber.
  • 2 teaspoons Baking powder Ensure it’s fresh for the best results.
  • 1 teaspoon Ground cinnamon You may also try pumpkin pie spice for a different flavor profile.
  • 1/2 teaspoon Ground nutmeg Freshly grated nutmeg can intensify the flavor.
  • 1/2 teaspoon Salt Enhances all flavors.
  • 2 large Eggs For a vegan option, flax eggs are a great replacement.
  • 1 cup Finely grated carrots The star of the show.
  • 1 cup Granulated sugar Coconut sugar or a sugar substitute can be used.
  • 1/2 cup Unsweetened applesauce Mashed bananas can work as a delicious alternative.
  • 1/2 cup Canola or vegetable oil You can use melted coconut oil for a different taste.
  • 1 teaspoon Pure vanilla extract Almond extract can be used for a unique twist.
  • 1/2 cup Raisins or currants Dried cranberries can work as a substitute.
  • 1/2 cup Toasted walnuts or pecans, finely chopped You can omit nuts for nut-free muffins.

Method
 

Preparation
  1. Preheat your oven to 400°F and spray your muffin tin with nonstick cooking spray.
  2. In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Toss in nuts or raisins if using.
  3. In a large bowl, lightly beat the eggs and add the grated carrots, sugar, applesauce, oil, and vanilla extract. Stir until well combined.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. Fill each muffin well nearly to the top and bake for about 17 minutes, or until golden brown and a toothpick inserted comes out clean.
  6. Let muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with cream cheese or butter. Store in an airtight container for up to three days at room temperature, or up to a week in the fridge. Can freeze for up to three months.