Carrot Cake Muffins
These moist and warmly spiced carrot cake muffins are made with freshly grated carrots, brown sugar, and cinnamon—perfect for breakfast, snack time, or a lighter dessert.
Ingredients
- 1½ cups all-purpose flour
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1½ cups grated carrots about 3 medium carrots
Instructions
- Preheat oven to 350°F. Line a muffin pan with liners.
- Whisk eggs, sugars, oil, and vanilla until smooth.
- Stir in dry ingredients until just combined.
- Fold in grated carrots.
- Divide batter among muffin cups.
- See full steps with tips & photos → https://wimpysdiner.net/carrot-cake-muffins/
Notes
- Use freshly grated carrots for the best moisture and flavor—avoid pre-shredded.
- Add chopped walnuts, raisins, or crushed pineapple for variety.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.