They’re soft and tender with natural sweetness from carrots.
The warm spices like cinnamon add cozy flavor.
They’re easy to make with everyday ingredients.
They’re great for meal prep, snacks, lunchboxes, or brunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All‑purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg or warm spices
Salt
Granulated sugar
Brown sugar
Eggs
Vegetable oil (or melted butter)
Vanilla extract
Grated carrots
Optional add‑ins: chopped walnuts or pecans, raisins, shredded coconut
Optional topping: cream cheese drizzle or simple glaze
Directions
Preheat your oven and line a muffin tin with paper liners or grease the cups.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt.
In another bowl, whisk the sugars, eggs, oil, and vanilla extract until smooth and well combined.
Stir the wet ingredients into the dry ingredients until just combined—do not overmix.
Fold in the grated carrots and any optional add‑ins, like nuts or raisins.
Divide the batter evenly among the prepared muffin cups.
Bake until the muffins are golden and a toothpick in the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
If desired, drizzle with a glaze or simple cream cheese drizzle after cooling.
Servings and timing
Serves: About 12 standard muffins (varies with size)
Prep time: ~15 minutes
Cook time: ~18–22 minutes
Total time: ~35 minutes
Variations
Nutty: Add chopped walnuts or pecans for extra texture.
Raisin or cranberry: Stir in raisins or dried cranberries for sweetness and chew.
Tropical twist: Add shredded coconut and a hint of ginger.
Glazed: Drizzle a simple sugar glaze or light cream cheese icing on top for extra sweetness.
Storage/Reheating
Room temperature: Store cooled muffins in an airtight container for up to 2 days.
Refrigerator: Keep for up to 4 days; bring back to room temperature before eating.
Freezing: Freeze cooled muffins in a sealed bag or container for up to 2 months; thaw before serving.
Reheating: Warm in the microwave for 10–15 seconds or in a low oven to refresh warmth.
FAQs
Are these muffins healthy?
They include carrots and can be made with less sugar or whole‑wheat flour, but they’re still a sweet treat best enjoyed in moderation.
Can I make them without nuts?
Yes — you can leave out the nuts or replace them with seeds if you prefer.
Can I use a different oil?
Yes — melted coconut oil or another neutral oil works well.
How do I store leftover muffins?
Keep them in an airtight container at room temperature or refrigerate if you want them to stay fresh longer.
Can I freeze the muffins?
Yes — wrap or bag them and freeze for up to about 2 months.
Can I add fruit?
Small add‑ins like raisins, dried cranberries, or finely chopped apple work well with carrot muffins.
Should I grate the carrots finely or coarsely?
Finely grated carrots distribute evenly and help keep the muffins moist.
Do I need liners for the muffin tin?
Liners help with cleanup, but you can also grease the pan instead.
Can I replace sugar with honey or maple syrup?
You can, but the texture and baking time may change slightly.
What’s a good glaze for these muffins?
A simple powdered sugar and milk glaze or a light cream cheese drizzle pairs beautifully.
Conclusion
Carrot Cake Muffins are a delicious, comforting treat that brings warm spices and sweet carrots together in an easy‑to‑make snack or breakfast option. With customizable add‑ins and simple storage options, they’re a versatile favorite for all occasions.
Carrot Cake Muffins are moist, spiced muffins made with grated carrots, warm cinnamon, and optional add-ins like nuts or raisins. They’re like portable carrot cake — great for breakfast, snacks, or dessert.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/2 cup vegetable oil (or melted butter)
1 tsp vanilla extract
1 1/2 cups finely grated carrots
Optional: 1/2 cup chopped walnuts or pecans
Optional: 1/3 cup raisins or shredded coconut
Optional topping: cream cheese glaze or simple sugar glaze
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
Stir the wet ingredients into the dry ingredients just until combined—do not overmix.
Fold in grated carrots and any optional add-ins like nuts, raisins, or coconut.
Divide the batter evenly among muffin cups, filling about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
If desired, drizzle with cream cheese or sugar glaze once muffins are cool.
Notes
Use finely grated carrots for a soft, moist texture.Customize with your favorite add-ins like nuts or dried fruit.Do not overmix the batter to keep muffins tender.Top with glaze or enjoy plain—they’re delicious either way.
