Carrot Cake Muffins
Start your morning right with these moist and flavorful Carrot Cake Muffins, a delightful twist on the classic carrot cake! Packed with freshly shredded carrots, warm spices like cinnamon and ginger, and optional mix-ins like crunchy walnuts and sweet raisins, these muffins are a perfect balance of wholesome ingredients and indulgent flavor. Quick and easy to prepare in just 15 minutes, they bake to golden perfection in under 25 minutes, making them ideal for busy mornings or as a grab-and-go snack. Whether enjoyed plain or topped with a swirl of cream cheese frosting, these tender, bakery-style muffins are sure to become a favorite. Perfect for brunch, dessert, or an irresistible treat anytime, this recipe is your go-to for soft, spiced goodness.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 pieces eggs, large
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1.5 cups shredded carrots
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the shredded carrots, and if using, fold in the nuts and raisins until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins as is or with a dollop of cream cheese frosting if desired.
Nutrition Facts
Calories |
3188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 433.4 g | 158% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 258.6 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 343 mg | 26% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1766 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
