Quick Carrot Cake Muffins
80% authentic · American
A simplified, faster version of classic carrot cake, baked as individual muffins. Perfect for a quick breakfast or snack, these muffins retain the beloved flavors and moist texture.
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Ingredients
- all-purpose flour1 3/4 cups
- granulated sugar1 1/2 cups
- baking soda1 teaspoon
- ground cinnamon1 1/2 teaspoons
- salt1/2 teaspoon
- eggs2 large
- vegetable oil1 cup
- vanilla extract1 teaspoon
- shredded carrots2 cups
- chopped raisins (optional)1/2 cup
Steps
- 1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- 2
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- 3
In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Gently fold in the shredded carrots and raisins (if using).
- 6
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- 7
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
