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The Boat Shed Kitchen

Carrot Cake Muffins

These carrot cake muffins are tender, lightly spiced, and naturally sweetened with grated carrots and warm brown sugar. They come together in one bowl and make the perfect grab-and-go breakfast or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Calories: 210
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F. Line a muffin pan with liners.
  2. Whisk eggs, sugars, oil, and vanilla until smooth.
  3. Stir in dry ingredients until just combined.
  4. Fold in grated carrots.
  5. Divide batter among muffin cups.
  6. Bake 22–25 mins. Cool and enjoy.
  7. 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!