Why You’ll Love This Recipe

Carrot Cake Muffins are a deliciously moist and flavorful treat packed with grated carrots, warm spices, and optional add-ins like nuts or raisins. They capture all the cozy goodness of classic carrot cake in a convenient, handheld form—perfect for breakfast, brunch, or an anytime snack. Topped with a light glaze or enjoyed plain, these muffins are both wholesome and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flour
granulated sugar
brown sugar
baking soda
baking powder
salt
ground cinnamon
ground nutmeg
eggs
vegetable oil
vanilla extract
grated carrots
optional: chopped walnuts, raisins, crushed pineapple

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a separate bowl, beat the eggs, then add the oil and vanilla extract. Mix well.

Gradually add the wet ingredients to the dry ingredients, stirring just until combined.

Fold in the grated carrots and any optional add-ins like nuts, raisins, or pineapple.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Optional: Drizzle with a simple glaze made from powdered sugar and milk or top with a light cream cheese frosting.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 15 minutes
Baking time: 18–22 minutes
Cooling time: 15 minutes
Total time: 50–55 minutes

Variations

Add shredded coconut for extra texture and sweetness.
Use whole wheat flour for a heartier, healthier version.
Swap vegetable oil for applesauce to reduce fat.
Include a dash of ginger or cloves for a spicier kick.
Top with streusel crumble for added crunch.

storage/reheating

Store Carrot Cake Muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days to extend freshness.
Freeze for up to 2 months; thaw overnight in the fridge.
To reheat, microwave for 15–20 seconds or warm in the oven at 300°F (150°C) for 5–7 minutes.

FAQs

Can I use pre-shredded carrots?
Freshly grated carrots are best for moisture and texture, but pre-shredded can be used in a pinch.

Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Do these muffins need frosting?
No, but a light glaze or cream cheese frosting adds a nice touch.

Can I make mini muffins instead?
Yes, bake for 10–12 minutes and adjust timing accordingly.

Are these muffins sweet?
They’re mildly sweet with natural sweetness from carrots and brown sugar.

Can I add apples or zucchini?
Yes, but reduce carrot slightly to maintain balance.

Do I need a mixer?
No, this recipe can be made easily by hand.

What type of oil is best?
Neutral oils like vegetable, canola, or melted coconut oil work well.

Can I make these vegan?
Use flax eggs and dairy-free milk and frosting alternatives.

How do I keep muffins moist?
Don’t overmix and store them properly in an airtight container.

Conclusion

Carrot Cake Muffins are a delightful way to enjoy the comforting flavors of carrot cake in a portable and versatile format. Perfect for breakfast or a midday treat, these moist and flavorful muffins are easy to make and even easier to love. Give them a try and enjoy a wholesome, spiced bite with every muffin.