Carrot Cake Muffins
These carrot cake muffins are everything you love about classic carrot cake—warm spices, moist texture, and just the right amount of sweetness—all wrapped up in a portable, muffin-sized package. Packed with freshly grated carrots, crunchy walnuts, and plump raisins, they’re full of flavor and texture in every bite!
Unlike traditional carrot cake, these muffins come together quickly and easily—no layering or frosting required. They’re soft, slightly spiced, and naturally sweetened with brown sugar, making them perfect for breakfast, brunch, or an afternoon snack.
Why you’ll love this recipe:
✔ Easy & Quick – No fancy equipment, just mix, bake, and enjoy.
✔ Moist & Flavorful – The carrots keep them soft, while warm spices bring the cozy flavor.
✔ Perfect for Meal Prep – Make a batch and enjoy them all week long.
✔ Great for Any Occasion – A wholesome breakfast, a lunchbox treat, or a satisfying dessert.
If you’re a fan of classic carrot cake but want something easy and snackable, these muffins are the perfect solution!
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- All spice
- Carrots
- Walnuts
- Raisins
- Brown sugar
- Vegetable oil
- Eggs
- Vanilla extract
Instructions for Making Carrot Cake Muffins
Looking for the printable recipe card? You’ll find it at the bottom of this post!
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.
8. Enjoy your delicious carrot cake muffins!
Frequently Asked Questions
1. Can I make these muffins without nuts or raisins?
Yes! If you’re not a fan of walnuts or raisins, simply leave them out. You can also swap the walnuts for pecans or another nut of your choice.
2. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. For a better balance, use half whole wheat flour and half all-purpose flour to keep them moist while adding extra fiber.
3. Can I use pre-shredded carrots instead of grating fresh ones?
Freshly grated carrots work best because they have more moisture. Store-bought pre-shredded carrots tend to be drier and can make the muffins less soft.
4. Can I make these muffins dairy-free?
Absolutely! These muffins are naturally dairy-free since they use vegetable oil instead of butter. Just be sure to use a dairy-free topping if you add frosting.
5. How do I store carrot cake muffins?
- Room temperature: Keep in an airtight container for up to 2 days.
- Refrigerator: Store for up to 1 week in an airtight container.
- Freezer: Wrap muffins individually and freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
6. Can I add a frosting or glaze?
Yes! If you want a classic carrot cake feel, add a simple cream cheese glaze or a light honey drizzle.
7. What’s the best way to make them extra moist?
- Use fresh, finely grated carrots for natural moisture.
- Don’t overmix the batter—stir just until combined.
- Let them cool in the pan for 5 minutes before transferring to a rack to avoid drying out.
Carrot Cake Muffins
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
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice.
- In a separate bowl, mix grated carrots, walnuts, and raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
Have you tried this recipe? If so, I’d love to hear your thoughts in the comment section below! It helps me to create more recipes that you’ll love.
