Go Back Email Link
–+ servings
Side view of a carrot cake muffin on a brown and white plate with a white teapot in the background.
Print Recipe

Carrot Cake Muffins Recipe

Enjoy the delicious flavors of carrot cake with these easy-to-make carrot cake muffins. Perfect for breakfast, snacks, or teatime!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings
Calories: 218kcal
Author: Stephanie Wilson

Ingredients

  • 2 cups all-purpose flour (or 1 ¾ cup whole wheat flour)
  • ½ cup granulated sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup raisins (brown or golden) optional
  • 2 cups finely grated carrots from about 3 large raw carrots
  • ½ cup cooking oil
  • ½ cup plain yogurt
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350℉ and grease or line muffin cups.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate small bowl, toss the raisins with 1 teaspoon of flour to prevent them from sticking together. Add the grated carrots and floured raisins to the dry ingredients.
  • Mix the oil, yogurt, brown sugar, eggs, and vanilla in a separate bowl.
  • Stir the wet ingredients into the dry ingredients just until combined. Divide the batter evenly into the prepared muffin cups-- I like to use a large cookie scoop.
  • Bake for 20-25 minutes or until the tops are golden and a toothpick comes out clean.

Notes

  1. Optional Ad Ins: I love to add raisins and chopped nuts like walnuts or pecans. If adding nuts, I add ½ cup and fold them into the batter at the end. The muffins are delicious without but very carrot cake-ish with them. 
  2. To store: Add muffins to a zippered bag or an airtight container and store at room temperature for up to 3 days. 
  3. To freeze: Let the muffins cool completely before adding them to a freezer-safe, airtight container or zippered bag. They will keep for up to a month.

Nutrition

Calories: 218kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 229mg | Potassium: 175mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3585IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg