Carrot Cake Muffins
These carrot cake muffins are tender, perfectly spiced, and filled with grated carrots, walnuts, and raisins. They’re quick to make, freezer-friendly, and taste just like mini carrot cakes.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Muffin tin
- Paper liners or nonstick spray
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 1 cup carrots finely grated (about 2 medium)
- ½ cup walnuts chopped, plus more for topping
- ½ cup raisins
- ⅔ cup light brown sugar packed
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk to loosen the batter slightly and add moisture
Instructions
- Preheat oven to 350℉ and line a muffin tin with paper liners (or lightly grease).
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk together brown sugar, oil, eggs, vanilla, and milk until smooth.
- Stir in grated carrots, walnuts, and raisins. Pour the wet mixture into the dry ingredients and mix gently until just combined. The batter should be thick but scoopable.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Sprinkle with extra chopped walnuts or drizzle with maple syrup once cooled, if desired.
Notes
- Add ¼ cup crushed pineapple for extra moisture and sweetness.
- To make them party-ready, top with a light cream cheese glaze or a dusting of powdered sugar.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.
