Description
Moist and warmly spiced carrot cake muffins packed with shredded carrots and finished with a tender crumb, perfect for breakfast or snacks.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, mix granulated sugar, brown sugar, oil, eggs, applesauce, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Fold in grated carrots, nuts, and raisins if using.
- Divide the batter evenly among muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins tender.
- For extra moisture, add a tablespoon of milk if needed.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American