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Carrot Cake Muffins

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Moist and flavorful carrot cake muffins packed with fresh carrots and warm spices, perfect for a wholesome snack or a delicious breakfast treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat the eggs and both sugars until combined. Add oil and vanilla extract and mix well.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in grated carrots, crushed pineapple, nuts, and raisins if using.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For an extra touch, top the cooled muffins with cream cheese frosting or a sprinkle of powdered sugar before serving.

Find it online: https://allfoodsrecipe.com/carrot-cake-muffins/