Quick & Easy Carrot Cake Muffins
80% authentic · American
A simplified version of classic carrot cake, baked as individual muffins for a quick treat. Perfect for breakfast or a snack, these muffins deliver all the beloved carrot cake flavors with less fuss.
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Ingredients
- All-purpose flour1 3/4 cups
- Granulated sugar1 1/2 cups
- Baking soda1 teaspoon
- Ground cinnamon1 1/2 teaspoons
- Salt1/4 teaspoon
- Vegetable oil3/4 cup
- Eggs2 large
- Vanilla extract1 teaspoon
- Shredded carrots2 cups
- Chopped raisins or nuts (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 vegetable oil, eggs, and vanilla extract.
- 4
Add the wet ingredients to the dry ingredients and mix until just combined.
- 5
Stir in the shredded carrots and optional raisins or nuts.
- 6
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- 7
Bake for 18-22 minutes, or until a toothpick inserted into the center 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.
