Carrot cake muffins are a delicious and nutritious treat that are perfect for breakfast, lunch, or a snack.
They are made with grated carrots, spices, and nuts, and are often topped with a cream cheese frosting.
Carrot cake muffins are a great way to get your daily dose of vegetables, and they are also a good source of fiber and protein.
If you’re a fellow cake enthusiast like me, you’re in for a treat today. In this blog post, I’ll walk you through my cherished Carrot Cake Muffins recipe, a beloved classic that never fails to impress.
To make these scrumptious muffins, you’ll need some pantry staples like flour, sugar, and, of course, carrots.
These humble ingredients come together to create a moist and flavorful treat that’s perfect for breakfast, snacks, or dessert.
But what sets my Carrot Cake Muffins apart is the combination of warm spices like cinnamon and nutmeg, which adds a cozy, aromatic twist to the recipe.
The result? A batch of muffins that are both comforting and irresistibly tasty.
How To Prepare Carrot Cake Muffins Recipe?
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Yield: 12 scrumptious Carrot Cake Muffins
Equipment Needed:
- Mixing bowls
- Muffin tin
- Grater
- Whisk
- Cupcake liners
OXO Good Grips Etched Coarse Grater
Ingredients
Before we dive into the recipe, let’s gather all the ingredients you’ll need:
- 2 cups grated carrots
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts (optional)
Step-by-Step Instructions:
1. Prepping the Muffin Tin:
Preheat your oven to 350°F (175°C) and line the muffin tin with cupcake liners.
2. Mixing Wet Ingredients:
In a large bowl, whisk together sugar, oil, eggs, and vanilla until well combined.
3. Incorporating Dry Ingredients:
In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Gradually add this mixture to the wet ingredients, stirring until just combined.
4. Adding Carrots and Nuts:
Gently fold in grated carrots and chopped nuts (if using) into the batter.
5. Filling the Muffin Cups:
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
6. Baking Magic:
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Non-Stick 6-Cup Standard Muffin Pan
Nutrition Facts Of Carrot Cake Muffins Recipe
| Calories | 202 Kcal. |
| Total Fat | 12 gm. |
| Cholesterol | 39 mg. |
| Sodium | 68 mg. |
| Protein | 2 gm. |
| Carbohydrates | 27 gm |
| Fiber | 1 gm. |
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.
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.
Tips and Variations
Here are some tips and variations to experiment with:
Tip 1: Moisture Matters
To ensure your muffins are moist, don’t overmix the batter. Mix until just combined.
Tip 2: Go Nuts!
Feel free to add more nuts or swap walnuts for pecans for a different flavor profile.
Tip 3: Make It Vegan
For a vegan version, substitute eggs with flax eggs and use dairy-free cream cheese frosting.
6-Speed Electric Hand Mixer
Can I Use Whole Wheat Flour Instead Of All-Purpose Flour?
Yes, you can use whole wheat flour instead of all-purpose flour in carrot cake muffins. However, there are a few things to keep in mind:
- Whole wheat flour is more dense than all-purpose flour, so your muffins will be slightly denser.
- Whole wheat flour also has a slightly nutty flavor, which will add to the flavor of your muffins.
- You may need to adjust the amount of liquid in your recipe slightly, as whole wheat flour absorbs more liquid than all-purpose flour.
Can I Freeze The Muffins?
Yes, you can freeze carrot cake muffins. They will freeze well for up to 2 months. To freeze carrot cake muffins, let them cool completely after baking.
Then, place the muffins in a freezer-safe bag or container. Be sure to label the bag or container with the date so you know how long they have been frozen.
When you are ready to eat the muffins, thaw them at room temperature for 30 minutes or until they are softened. Then, enjoy!
Bottom Line
Carrot Cake Muffins are a delightful treat that combines the earthy sweetness of carrots with warm spices and a creamy frosting.
Whether you’re baking them for a special occasion or just to satisfy a craving, these muffins are sure to please.
So, roll up your sleeves, grab your ingredients, and start baking your way to muffin perfection!
FAQs
Can I make these muffins ahead of time?
Absolutely! These muffins can be made a day in advance and stored in an airtight container.
Can I freeze the muffins?
Yes, you can freeze them. Wrap each muffin individually in plastic wrap and store them in a freezer-safe bag for up to three months.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be slightly denser.
Is the cream cheese frosting necessary?
It’s optional, but it adds a delightful creaminess to the muffins. You can skip it if you prefer.
How do I store leftover cream cheese frosting?
Store any leftover frosting in an airtight container in the refrigerator for up to one week.