Description
Warmly spiced, moist, and packed with finely shredded carrots, these Carrot Cake Muffins are the perfect blend of cozy and convenient. They’re great for quick breakfasts, snacks, brunch spreads, meal prep, and lunchboxes—made with simple pantry staples and ready in no time.
Ingredients
2 cups carrots, finely shredded
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup brown sugar, packed
2 large eggs
1/2 cup vegetable oil or melted coconut oil
1/2 cup buttermilk
2 tsp vanilla extract
1/3 cup raisins or crushed pineapple
1/2 cup walnuts or pecans, chopped
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
2. Finely shred the carrots and set aside.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
4. In a separate bowl, whisk brown sugar, eggs, oil, buttermilk, and vanilla until smooth.
5. Pour wet ingredients into dry ingredients and stir gently just until combined (do not overmix).
6. Fold in shredded carrots, raisins or crushed pineapple, and chopped nuts.
7. Divide batter evenly into muffin cups, filling each about 3/4 full.
8. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
Notes
For extra moisture: Use crushed pineapple instead of raisins.
Nut-free option: Omit walnuts/pecans for school-friendly muffins.
Buttermilk substitute: Mix 1/2 cup milk with 1 1/2 tsp vinegar or lemon juice; rest 5 minutes.
Avoid overmixing: Stir just until no dry flour remains to keep muffins tender.
Storage: Keep airtight 2 days at room temp, 5 days refrigerated, or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg