The recipe for carrot cake muffins is a sweet breakfast or snack made with carrots in the batter. But if you need carrot cake recipes that can be made without carrots, we’ve got you covered.
Check out our recipe for fool-proof red velvet cake muffins and our delicious blackberry muffin recipe. Both recipes make great desserts. White whole wheat flour keeps the nutritional value high
while making these muffins healthier than a typical carrot cake recipe. The recipe for carrot cake muffins is also naturally gluten-free, making them a great treat for those on a gluten-free diet.
Contents
How To Prepare Recipe For Carrot Cake Muffins?
Preparation Time: 15 mins.
Cooking Time: 25 mins.
Serving Size: 15 muffins
Equipment:
- Sieve
- Mixing Bowl
- Spatula
- Whisk
- Cake Pan
Ingredients:
For Cake:
- 1 cup all-purpose flour
- 2 tsp. cinnamon powder
- 3/4 cup packed brown sugar
- 1/2 cup Canola oil
- 1 teaspoon vanilla extract
- 1 can of grated carrots (9 oz.)
- 1/2 cup chopped walnuts
For Filling
- 3/4 cup brown sugar or cane sugar
- 1/2 cup vegetable oil
- 1 egg, beaten
- 1 tsp. vanilla extract
- 1/2 cup shredded carrots
Making Method Step By Step:
For Cake:
Step 1: Sieve All-Purpose Flour (1 cup), Cinnamon Powder (2 tsp), Brown Sugar (3/4 cup), Canola Oil (1/2 cup), and Vanilla Extract (1 tsp)
Step 2: Combine all dry ingredients in a bowl. Mix well. Add softened vegetable oil, then mix again until the mixture is well blended. Add grated carrots
Step 3: Add beaten egg, vanilla extract, and shredded carrots. Mix well until the batter is smooth.
Step 4: On medium-high heat, heat a non-stick cake pan. Brush on a thin layer of oil, then pour the batter with a spoon.
Step 5: Bake until golden brown, about 25 minutes at medium-low temperature.
Remove from oven and let cool for 3 to 4 minutes, then serve warm or cold.
For Filling
Step 1: Mix the vegetable oil, brown sugar, egg, and vanilla extract in a bowl. Combine well.
Step 2: Add shredded carrots, and mix to combine.
Step 3: Spray a non-stick muffin pan with oil, then spoon the mixture into each muffin hole. Bake for about 15 minutes until golden brown; watch it, so it does not burn!
Remove from oven and let cool for 3 to 4 minutes, then serve warm or cold.
Nutrition Facts Of Recipe For Carrot Cake Muffins
| Calories | 202 Kcal. |
| Total Fat | 12 gm. |
| Cholesterol | 39 mg. |
| Sodium | 68 mg. |
| Protein | 2 gm. |
| Carbohydrates | 27 gm |
| Fiber | 1 gm. |
Attractive 8 Health Benefits Of Recipe For Carrot Cake Muffins
1. Carrot Cake Muffins are healthy because they are made with brown sugar (cane sugar), Canola oil (vegetable oil), and egg whites.
2. Carrot Cake is good for persons who don’t eat dairy products because there is no dairy in this recipe.
3. Carrot Cake Muffins have a high fiber content, which aids digestion and prevents constipation.
4. This Cake Muffins are chock-full of Vitamins A and C.
5. Carrot Cake Muffins are good for the eyes because they have Vitamin A, which is good for the retina and prevents night blindness.
6. Carrot Cake Muffins contain no sugar, making them a great snack for diabetics and hypoglycemics.
7. Carrot Cake Muffins are low in calories and fat, so they’re a great snack or side dish for dinner!
8. This Cake is a good source of minerals like Potassium and Zinc, which boost the immune system and keep us looking young.
Is Cream Cheese Frosting Better With Butter Or Cream?
Cream cheese frosting is the perfect topping for carrot cake. Its smooth and creamy texture is perfectly paired with the moist, dense cake. Make sure when serving carrot cake with cream cheese frosting. You do not overdo it with the amount of frosting,
or it will take away from the taste of the cake. The amount of cream cheese needed to make enough frosting for a layered one- or two-layer cake is 1 (8 ounce) package of softened cream cheese or 1 (16 ounces) package of softened cream cheese.
Are Muffins Better With Oil Or Butter?
When I was a kid, my mom made carrot cake muffins. She would mix them up in the evening, and we could enjoy them in the morning. These recipe for carrot cake muffins are a nice addition to any breakfast.
There are two types of butter: sweet cream butter and unsalted butter. The amount of oil you use will depend on your preferences, but it is normally between 1/2 cup and 3/4 cup oil per recipe for carrot cake muffins.
What Is Carrot Cake Icing Made Of?
Carrot cake icing is made by adding milk and vegetable oil to the cream cheese icing. This icing is thicker than regular cream cheese icing. When you add the milk to the mixture, you can add more
or less of it depending on what consistency you like. It’s also possible to make carrot cake icing with cream cheese frosting and use milk as a substitute for some of the butter.
Is It Sugar Free Carrot Cake Muffins?
Yes, this recipe for carrot cake muffins is sugar free. Sugar free carrot cake muffins are gluten-free and made with white whole wheat flour. I love it when I can make healthier recipes for my family and myself.
How To Moist Carrot Cake Muffins?
There are several ways to make moist carrot cake muffins. First, use brown sugar in your recipe for carrot cake muffins instead of white sugar.
The second is to add pineapple chunks (fresh or frozen) or bananas to your batter before you cook it. These two ingredients will keep the cake nice and moist.
How To Freeze Recipe For Carrot Cake Muffins?
There are several ways to freeze recipe for carrot cake muffins. The first is to make frozen carrot cake muffins and store them in a ziplock freezer bag. The second way is to make the batter
and freeze it. This will give you time to buy some carrots and grate them. The third is to buy ready made carrot cake and place it in the freezer for up to 3 months.
Conclusion
The recipe for carrot cake muffins is one of the most delicious desserts in the world, and this recipe for carrot cake muffins is a great way to eat them regularly. Carrot cake muffins are also healthy,
only using vegetable oil, eggs, and whole wheat flour. This recipe for carrot cake muffins is a healthier way to eat carrot cake.
