These Carrot Cake Muffins bring all the flavors of classic carrot cake into a tender, moist muffin form.
Made with freshly grated carrots, warm spices, and a hint of vanilla, they’re perfect for breakfast, snacking, or dessert – and they’re incredibly easy to whip up!
Why You’ll Love These Muffins
Moist and Flavorful – Thanks to carrots and oil
Warmly Spiced – With cinnamon and nutmeg
No Mixer Needed – Simple one-bowl recipe
Healthier Than Cake – Perfect for any time of day
Customizable – Add nuts, raisins, or pineapple
What You’ll Need (Ingredient Highlights)
Grated Carrots – Freshly shredded for the best moisture and texture
All-Purpose Flour – A reliable base for tender muffins
Brown Sugar & Granulated Sugar – Adds sweetness and moisture
Eggs – Provide structure and richness
Vegetable Oil – Keeps the muffins soft
Cinnamon & Nutmeg – Classic carrot cake spices
Salt – Help the muffins rise
Vanilla Extract – Adds warmth and aroma
Pro Tips Before You Start
Grate Carrots Fresh – Avoid pre-shredded ones for best texture
Don’t Overmix – Stir until just combined to keep muffins light
Use a Cookie Scoop – For evenly sized muffins
Check Early – Start checking doneness at 20 minutes
Cool Before Storing – To avoid soggy bottoms
How to Make Carrot Cake Muffins
Step 1: Prep
Preheat oven to 350°F and line a 12-cup muffin pan with liners.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the eggs, sugars, oil, and vanilla extract until smooth.
Step 3: Add Dry Ingredients
Add flour, baking soda, salt, cinnamon, and nutmeg to the bowl.
Stir until just combined.
Step 4: Fold in Carrots
Gently fold in the freshly grated carrots (and any optional mix-ins like nuts or raisins).
Step 5: Fill Muffin Cups
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Step 6: Bake
Bake for 22–25 minutes, or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
What to Serve It With
A cup of hot coffee or chai
Cream cheese glaze or frosting
A side of Greek yogurt
Fresh berries or fruit salad
A drizzle of honey or maple syrup
Variations / Substitutions
Add Pineapple – For extra moisture and sweetness
Use Applesauce – Replace half the oil with unsweetened applesauce
Make it Gluten-Free – Use a 1:1 gluten-free flour blend
Add Raisins or Chopped Nuts – For texture and flavor
Top with Cream Cheese Frosting – For a cupcake twist
Storage & Leftovers
Room Temp: Store in an airtight container up to 3 days
Fridge: Extend freshness up to 5 days
Freezer: Freeze up to 2 months; thaw at room temp or microwave gently
FAQs
Can I make these muffins ahead of time?
Yes – they store well and freeze beautifully.
Can I add frosting?
Absolutely – cream cheese frosting is a great option.
Can I make mini muffins?
Yes – reduce baking time to 12–14 minutes.
How do I know they’re done?
A toothpick inserted into the center should come out clean.
Can I make them vegan?
Yes – use flax eggs and a neutral oil or plant-based butter.
Final Thoughts
These Carrot Cake Muffins are everything you love about carrot cake – moist, spiced, and sweet – but in a convenient, everyday form.
They’re easy to make, full of flavor, and perfect for spring mornings or cozy fall snacks.
Carrot Cake Muffins
Ingredients
Method
- 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.
- Bake 22–25 mins. Cool and enjoy.
- See full steps with tips & photos → https://theboatshedcafe.com/carrot-cake-muffins/
Notes
- For extra texture, feel free to fold in ½ cup chopped walnuts or raisins.
- Grate the carrots fresh—pre-shredded carrots are too dry.
- These muffins taste even better the next day!
