Description
Moist and flavorful carrot cake muffins made with fresh grated carrots, warm spices, and a hint of vanilla.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ½ cup brown sugar
- ½ cup granulated sugar
- ⅔ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, whisk the eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
- Fold in the grated carrots until evenly mixed into the wet ingredients.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Fold in nuts if using.
- Divide the batter among 12 muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins are perfect for breakfast, snacks, or dessert.
- You can adjust the spices according to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg