Name: Carrot Cake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1¾ cups (220 g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1½ teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; 2 large eggs, room temperature; ½ cup (100 g) granulated sugar; ½ cup (110 g) brown sugar, packed; ½ cup (120 ml) vegetable oil; 1 teaspoon pure vanilla extract; 1½ cups (150 g) finely grated carrots (about 3 medium carrots); ½ cup (50 g) chopped walnuts or pecans (optional); ½ cup (60 g) raisins (optional)

Jump to Recipe

A tender and moist treat, these carrot cake muffins capture all the warm spice and sweetness of classic carrot cake in a convenient, handheld form. Perfect for breakfast, snacking, or a light dessert, they combine grated carrots, cozy spices, and optional mix-ins for an irresistibly flavorful bite.

Why You’ll Love This Recipe

These carrot cake muffins are exceptionally soft and moist, thanks to the combination of vegetable oil and grated carrots. Warm spices—such as cinnamon and nutmeg—infuse each bite with comforting flavour, while optional walnuts or raisins add delightful texture. The one-bowl method minimizes cleanup and expedites preparation, making this recipe ideal for busy mornings or last-minute gatherings. Whether enjoyed fresh from the oven or reheated later, these muffins remain tender and satisfying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Brown sugar
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Eggs
Vegetable oil
Vanilla extract
Carrots (finely grated)
Walnuts (chopped, optional)
Raisins (optional)

Directions

Preheat the oven to 175 °C (350 °F) and line a 12-cup muffin tin with paper liners or grease each cup lightly.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
In a separate bowl, beat the eggs with the vegetable oil and vanilla extract until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined, taking care not to overmix.
Fold in the grated carrots, and if desired, gently stir in the chopped walnuts and/or raisins.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Servings and timing

This recipe yields 12 muffins and takes approximately 15 minutes to prepare and 20 minutes to bake, for a total time of about 35 minutes Broma Bakery.

Variations

Cream Cheese Glaze: Whisk together cream cheese, powdered sugar, and a splash of milk to drizzle over cooled muffins.
Pineapple Addition: Fold in ½ cup of crushed pineapple (well drained) for extra moisture and a tropical note.
Gluten-Free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Mini Muffins: Use a mini muffin tin and reduce baking time to 12–15 minutes.
Spiced Enhancement: Add a pinch of ground ginger or allspice to deepen the spice profile.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze tightly wrapped for up to 3 months. To reheat, microwave a muffin on high for 15–20 seconds or warm in a 160 °C (325 °F) oven for 5 minutes.

FAQs

What size of muffin tin should I use?

You should use a standard 12-cup muffin tin. A mini muffin tin may be used, but reduce the baking time to about 12–15 minutes.

Can I substitute applesauce for oil?

Yes. You may replace up to half of the vegetable oil with unsweetened applesauce to reduce fat and add natural sweetness.

How do I know when the muffins are done?

Insert a toothpick into the centre of a muffin; it should come out clean or with a few moist crumbs attached.

Can I omit the walnuts and raisins?

Absolutely. The recipe yields moist and flavorful muffins without nuts or raisins; these are purely optional for added texture.

Is it possible to make these dairy-free?

Yes. This recipe contains no dairy ingredients in the batter; simply verify that any optional glazes or toppings are dairy-free.

Can I use whole wheat flour instead of all-purpose flour?

You may substitute up to half of the all-purpose flour with whole wheat flour. The muffins will be slightly denser and have a nuttier flavour.

How should I store leftover muffins?

Keep them in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate or freeze as described above.

Can I add other mix-ins, such as coconut or chocolate chips?

Yes. Shredded coconut, white chocolate chips, or dried cranberries all make excellent additions; fold in up to ½ cup along with the carrots.

What is the best way to grate carrots?

Use a box grater or the large grate setting on a food processor to achieve fine shreds that incorporate evenly into the batter.

How can I prevent the muffins from sticking to the pan?

Line the muffin cups with paper liners or lightly grease each cup with baking spray or butter before filling.

Conclusion

These carrot cake muffins offer a simple yet indulgent way to enjoy the classic flavours of carrot cake in an individual portion. Their one-bowl preparation, versatile mix-in options, and reliable texture make them a go-to recipe for both novice and experienced bakers. Whether you serve them warm from the oven or enjoy them later, they promise a moist, spiced taste that delights the whole family