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These Moist Carrot Cake Muffins are soft, tender, and packed with warm spices and fresh carrots. Perfect for breakfast, snacks, or dessert, they’re easy to make and great on the go.
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Ingredients
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- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
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- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, beat sugars, eggs, oil, and vanilla until smooth.
- Add carrots and nuts: Stir grated carrots and nuts into wet mixture.
- Combine: Gradually add dry ingredients to wet ingredients, mixing just until combined. Don’t overmix.
- Fill muffin cups: Spoon batter into muffin cups about 3/4 full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool before serving.
These muffins are moist, flavorful, and perfect with a smear of cream cheese or butter.
