For an extra touch of warmth, consider adding 1/4 teaspoon of ground nutmeg or allspice to the dry ingredients. If you prefer a richer flavor, substitute brown sugar for half of the granulated sugar. To add some texture, fold in 1/2 cup of chopped walnuts or pecans along with the carrots. These muffins are best enjoyed within 2-3 days of baking. Store them in an airtight container at room temperature.
Carrot Cake Muffins
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS145
Embrace the wholesome goodness of these Carrot Cake Muffins. Delightfully moist and subtly spiced, they are a symphony of flavors that dance on your palate. Perfect as a comforting breakfast treat or a midday indulgence, these muffins bring a touch of homemade happiness to any moment.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol48 mg
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Fiber1 g
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Protein4 g
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Saturated Fat4 g
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Sodium246 mg
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Sugar13 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 375 degrees F (190 degrees C). Prepare a 12-cup muffin tin with grease or paper liners. (5 minutes)
02 Step
Recipe View 3 mins In a medium bowl, whisk together the milk, eggs, applesauce, and vanilla extract until well combined. (3 minutes)
03 Step
Recipe View 5 mins In a separate large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the shredded carrots to the flour mixture and toss to coat evenly. (5 minutes)
04 Step
Recipe View 5 mins Create a well in the center of the dry ingredients. Pour in the wet ingredients and the melted butter. Gently fold the mixture until just combined. Be careful not to overmix; a few streaks of flour are okay. (5 minutes)
05 Step
Recipe View 5 mins Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
06 Step
Recipe View 20 mins Bake in the preheated oven for 18 to 20 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached. (20 minutes)
07 Step
Recipe View 5 mins Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Adelbert Beier
Jun 4, 2025I found the muffins a little dry, so I added an extra tablespoon of applesauce and they were much better.
Kendra Connelly
Feb 24, 2025These muffins are so easy to make and they always come out perfect! My kids love them for breakfast.
Alford Goodwin
Feb 8, 2025These are not too sweet, which is exactly what I was looking for. A great healthy-ish treat!
Rebeca Connelly
Dec 23, 2024I added walnuts to the recipe and it gave them a lovely crunch. Definitely a keeper!