HomeBREAKFAST Carrot Cake Muffins

Carrot Cake Muffins

Posted in : BREAKFAST on by : Admin

Carrot Cake Muffins have all the flavors of carrot cake that you love, but in muffin size. Sweet, cinnamony, moist, and with just a hint of that carrot taste and texture you love. Great for breakfast, snack time, or grab-and-go meals on the fly! 


  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/3 cup brown sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots not pre-shredded carrots, they should be freshly grated
  • Instructions

  • Preheat oven to 350 degrees and life a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).
  • In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
  • In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
  • Stir dry ingredients into wet ingredients until completely incorporated.
  • Fill muffin liners 2/3 full.
  • Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.
  • Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks. Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.
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