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Carrot cake muffins in pan with carrots angled shot nada green cheesecloth.

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

  • 1½ cups flour all-purpose
  • ¾ cups sugar granulated
  • 1½ tsp cinnamon ground
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1¼ 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 large bowl, combine finely shredded carrots, and oil. 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.