Carrot Cake Muffins

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You are going to love these Carrot Cake Muffins because they are moist, soft, and great for on the go. These simple, tasty muffins have a carrot cake texture without tasting any carrots and you can even add Cream Cheese Frosting on top to turn them into cupcakes!

I have already published my amazing Carrot Cake recipe, and these delicious Morning Glory Muffins on the blog, which both feature carrots. This time I wanted to create a simple Carrot Cake Muffin recipe that tastes like carrot cake but can take with you on the go or grab one for a quick breakfast or snack at home.

My son who is almost 3 doesn’t eat many vegetables and definitely not carrots so if I can sneak them into baking it is a win-win. I am not a big fan of carrots myself though I do try to eat them regularly for snacks. But I do love baking with them! Whether in cake, muffins, or pancakes, you name it! This is another carrot recipe for the win, they taste great slightly warmed with some butter 🙂

Tidbits for the best-tasting Carrot Cake Muffins

Finely shred your carrots at home just before using them. I like to finely shred so there are no large chunks in the muffins. If you buy pre-shredded carrots they will be larger and less moist which obviously decreases the moisture in the muffins.

Don’t forget to add the cinnamon. The cinnamon adds a nice flavor to the muffins. Without it, these muffins would taste plain because there are no add-ins or frosting. With the addition of cinnamon, these muffins taste not only moist but also spiced.

To turn these muffins into cupcakes frost them with my Cream Cheese Frosting for an even tastier treat.

cream cheese frosting on kitchenaid whisk

Or turn them into mini muffins by baking at 350° F for about 10-12 minutes.

These muffins last at room temperature for up to 3 days, in the fridge for up to 7 days, and in the freezer for up to 3 months.

Carrot Cake Muffins

Start by preheating your oven to 400° F. Combine 1 and 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 and 1/2 tsp cinnamon, 1 and 1/2 tsp baking powder, and 1/2 tsp salt in a medium bowl.

In a separate bowl, combine 1 and 1/4 cups of finely shredded carrots, and 1/2 cup of oil in a large bowl. Beat in two eggs one at a time. Slowly add the flour mixture, stirring until just mixed.

Grease or line a muffin tin. Pour and divide the batter in the muffin pan about 3/4 full. I like to use a 1/4 measure cup for each. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for about 10 minutes in the pan before removing onto a wire rack to cool completely.

Carrot Cake Muffins

An easy and quick recipe for moist and spiced Carrot Cake Muffins.

Course Breakfast, Snack
Cuisine American
Keyword breakfast, carrot, carrot cake, carrot cake muffins, muffins, snack
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 175 kcal
Author Taylor Harrison

Ingredients

  • cups flour all-purpose
  • ¾ cups sugar granulated
  • tsp cinnamon ground
  • tsp baking powder
  • ½ tsp salt
  • cups carrots finely shredded
  • ½ cup oil
  • 2 eggs large
  • 1 tsp vanilla extract

Instructions

  1. Start by preheating your oven to 400° F. Combine all-purpose flour, granulated sugar, cinnamon, baking powder, and salt in a medium bowl. 

  2. In a separate bowl, combine finely shredded carrots, and oil in a large bowl. Beat in the eggs mixing well after each. Slowly add the flour mixture, stirring until just mixed.

  3. Grease or line a muffin tin. Pour and divide the batter in the muffin pan about 3/4 full. I like to use a 1/4 measure cup for each. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for about 10 minutes in the pan before removing onto a wire rack to cool completely. 

Recipe Notes

Will stay fresh at room temperature for 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.

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This recipe was first published March 31st, 2020. Updated on August 23rd, 2022.

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