Carrot Cake Muffins

These Carrot Cake Muffins are a delightful combination of warm spices, tender grated carrots, and optional add-ins like nuts and raisins, making them a family favorite and a crowd-pleaser.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour Or substitute half with whole wheat flour for a nuttier flavor.
1 cup granulated sugar Or substitute with brown sugar for a deeper flavor.
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger For a warm kick.
1/2 tsp salt

Wet Ingredients

1/2 cup vegetable oil Or substitute with melted coconut oil.
3 large eggs
2 cups grated carrots Ensure they are freshly grated for best moisture.

Optional Add-ins

1 cup chopped nuts Could use walnuts or pecans.
1/2 cup raisins
1/2 cup crushed pineapple

Method

Preparation

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
In a large mixing bowl, whisk together the dry ingredients until well combined.
In another bowl, mix the wet ingredients until unified.
Combine wet and dry ingredients, gently folding them together. Avoid overmixing.
Stir in optional add-ins.
Spoon the batter into the muffin tins, filling each cup about 2/3 full.

Baking

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack for a few minutes, then enjoy warm or cooled!

Notes

For best results, use room temperature ingredients and lightly spoon the flour into measuring cups. Rotate the muffin tin halfway through baking for even cooking.