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Carrot Cake Muffins in a basket

Carrot Cake Muffins Recipe

These easy carrot muffins are scrumptious hand-held treats that are loaded with irresistible flavors and textures you’d expect from a slice of traditional fluffy carrot cake! These flavorful muffins are moist without being overly sweet and are packed with freshly grated carrots, warm spices, and crunchy walnuts - perfect for an easy breakfast or as an afternoon snack.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 muffins

Ingredients
  

  • 1 ½ cup all purpose flour
  • 1 ½ cup carrot, grated
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup walnuts
  • ¼ teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temp.
  • ½ cup unsalted butter, melted
  • ½ cup granulated white sugar
  • 1 teaspoon vanilla
  • Garnish: mix of nuts and seeds

Instructions
 

  • Preheat the oven to 350 F.
  • In a large mixing bowl, beat the butter and sugars on low. Add cold eggs one by one.
  • One by one add eggs and yolk. Beat on low until all combined. Stir in the grated carrot.
  • In a separate large bowl combine dry ingredients and then add to wet ingredients. Mix on low until everything combines. Fold in the walnuts.
  • Divide the wet mixture equally about ¾ full into regular muffin tins with paper liners (I made about 17 muffins out of this batter but you can make more if you make mini muffins). Decorate with nuts and seeds and more shredded carrots if using.
  • Bake for 25 minutes.
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