Carrot Cake Muffins
These moist and flavorful Carrot Cake Muffins are filled with spices, fresh carrots, and the perfect touch of sweetness, making them a delightful treat for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour I recommend King Arthur Flour for its quality and consistency
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon Fresh is best—try McCormick for reliable flavor
- 0.5 teaspoon ground nutmeg
- 0.5 cups granulated sugar
- 0.5 cups packed brown sugar
Wet Ingredients
- 0.5 cups unsweetened applesauce Use organic for the best flavor
- 2 large eggs Preferably free-range for richer taste
- 1 teaspoon vanilla extract I love using Simply Organic
Main Ingredients
- 1.5 cups grated carrots Use fresh for the best sweetness
- 0.5 cups raisins Optional, but I think they add a lovely chewy texture
- 0.5 cups chopped walnuts Optional, for a delightful crunch
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In another bowl, combine the granulated sugar, brown sugar, applesauce, eggs, and vanilla extract. Mix well until everything is nicely blended.
- Gradually add the dry ingredients to the wet ingredients, using a spatula or wooden spoon to stir until just combined.
- Fold in the grated carrots, raisins, and walnuts if you are using them.
- Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.
Baking
- Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes in the pan before transferring to a wire rack.
Notes
You can double the batch and freeze extras for later. These muffins can be stored at room temperature in an airtight container for up to 3 days.