Description
Carrot cake muffins are moist, spiced muffins packed with grated carrots, warm spices, and optional nuts or raisins. A wholesome and delicious treat for breakfast or snacks.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots (about 2 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in grated carrots, pineapple, and optional nuts and raisins.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use freshly grated carrots for the best texture and moisture.
- Can be topped with a light cream cheese glaze or enjoyed plain.
- Muffins can be stored in an airtight container for up to 4 days or frozen for longer storage.