Carrot Cake Muffins (Soft & Spiced)
Soft and spiced carrot cake muffins made with warm spices and freshly grated carrots.
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Equipment
- Mixing bowls
- Whisk
- Muffin tin
- Muffin liners
- Grater For carrots
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts or pecans optional
- ¼ cup raisins optional
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk eggs, granulated sugar, brown sugar, oil, milk, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix gently until just combined.
- Fold in the grated carrots and optional nuts or raisins.
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use finely grated carrots for the softest texture. Store at room temperature for 2 days, refrigerate up to 5 days, or freeze for longer storage.
Nutrition
Serving: 1Serving | Calories: 220kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 180mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2100IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1.2mg
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