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Carrot cake muffins cooling on a wire rack.

Carrot Cake Muffins

These carrot cake muffins are soft, moist, and packed with warm spices and fresh shredded carrots. Perfect for breakfast, brunch, or a snack, they’re easy to make and full of classic carrot cake flavor—no frosting needed! 
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Cook Time 18 minutes
Servings: 8
Course: Cakes, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp all-spice
  • 1 cup grated carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice.
  3. In a separate bowl, mix grated carrots, walnuts, and raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix until just combined.
  5. Divide batter evenly among muffin cups, filling each about 3/4 full.
  6. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup.