Moist Carrot Cake Muffins
Treat yourself to the ultimate bakery-style *Moist Carrot Cake Muffins*, a perfectly spiced and irresistibly tender treat that’s bursting with flavor and wholesome goodness in every bite. Made with a heavenly blend of cinnamon, nutmeg, and ginger, these muffins are balanced by the natural sweetness of shredded carrots, unsweetened applesauce, and a touch of brown sugar. Optional add-ins like crunchy walnuts or juicy raisins elevate the texture, making them a personalized delight. Ready in just 35 minutes, these easy muffins are perfect for breakfast, dessert, or a grab-and-go snack. Whether served warm with a dollop of cream cheese frosting or simply on their own, they’re guaranteed to bring a smile to any carrot cake lover’s face! Keywords: carrot cake muffins, moist muffins, spiced carrot muffins, easy carrot cake recipe, breakfast muffins.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 2 pieces Large eggs
- 1.5 teaspoons 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 350°F (175°C) and line a 12-count muffin pan with paper liners or grease it lightly with cooking spray.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, and unsweetened applesauce. Mix well until smooth.
Add the eggs and vanilla extract to the wet mixture, and whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
Fold in the shredded carrots, and if desired, gently fold in the chopped nuts and raisins for added texture and flavor.
Distribute the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1983 mg | 86% | |
| Total Carbohydrate | 419.4 g | 153% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 243.7 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 326 mg | 25% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1825 mg | 39% | |
*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.
