Carrot Cake Muffins

Name: Carrot Cake Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: - 1 ½ cups all-purpose flour; - 2 tsp baking powder; - 1 tsp baking soda; - 1 tsp cinnamon; - 1/2 tsp al 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

Nothing beats the aroma of these carrot cake muffins baking in the oven. Dreamy spices, nuts, fresh carrots, and raisins make the homiest flavor combination. The recipe comes together in 30 minutes and is the perfect on-the-go breakfast or snack option.

Six walnut-topped muffins cooling on a wire rack, surrounded by scattered walnuts and raisins on a white marble surface. A wooden spoon holding chopped walnuts is also visible.

If you want moist, tender muffins that the whole family will love, this is the recipe. The oil keeps the muffins fresher for longer, so you can enjoy them all week long (meal prep-friendly!).

Other muffin recipes not to be missed are my gluten-free banana choc chip muffins, these 5-ingredient blender muffins, and my chocolate chip almond flour pumpkin muffins.

Ingredients

These muffins get whipped up with pantry staples. I like to round up ingredients ahead of time and let them come to room temperature. This way, everything blends and mixes easily.

All-purpose flour: I recommend sieving it to free it of lumps.
Baking powder and baking soda: Double-check that your leavening agents are super fresh.
Cinnamon and allspice: These warm spices add a cozy, aromatic taste. Don't skip them!
Grated carrots: Freshly grated carrots are best. Pre-grated carrots can be dry, so if you use them, check that they are fresh first.
Chopped walnuts: These add a delicious crunch!
Raisins: These add sweetness and a fruity goodness. If your raisins are super dry, soak them in hot water for about 10 minutes.
Brown sugar: This gives the muffins a deep, caramel-like sweetness.
Vegetable oil: Keeps the muffins moist and tender for longer than butter would.
Eggs: Bind the ingredients together and add structure. Use eggs at room temperature.
Vanilla extract: Adding it gives the muffins a dreamy taste.

Instructions

Check out exactly how to make these carrot cake muffins with this easy step-by-step guide:

A glass bowl with grated carrots, raisins, and eggs, surrounded by bowls of nuts and brown sugar on a marble surface with a beige cloth.

Step 1: Preheat the oven to 350°F and line a muffin tin with paper liners. In a bowl, combine the grated carrots, raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.

A bowl with grated carrots, brown sugar, and raisins being mixed. Surrounding the bowl are small dishes with nuts, more brown sugar, a measuring cup, a spoon, and a beige cloth.

Step 2: Mix the ingredients until they are well combined.

A clear bowl contains a mixture of grated carrots, chopped nuts, and other ingredients, with a spoon inside. A measuring cup with brown sugar and a small container of oil are nearby on a white surface.

Step 3: Stir in the chopped nuts.

Wet ingredients being added to dry to make up carrot cake muffin mixture.

Step 4: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and allspice. Add the wet to the dry ingredients, stirring gently until just combined.

Muffin batter in a bowl and lined muffin tin, with a wooden spoon and a gray cloth beside them on a marbled surface.

Step 5: Evenly distribute the batter among the muffin cups, filling each about ¾ full. Bake for 18-20 minutes until done.

To measure evenly, you could use a tool like a muffin scoop. This will make sure that each muffin cup has the same amount of batter.

Four carrot muffins with chopped walnuts on a green plate.

Substitutions

If you need to make a few ingredient swaps, that's fine. Check out this list of ingredient alternatives:

Carrots: Try grated zucchini as an alternative for a milder flavor and similar moisture; squeeze out the extra water.
Walnuts: Use pecans for a similar nutty taste, or leave them out if you need a nut-free option.
Raisins: Switch with dried cranberries or chopped dates.
Brown sugar: Replace with coconut sugar.
Vegetable oil: Use melted coconut oil for a subtle coconut flavor, or applesauce for a lower-fat, slightly denser muffin.
Eggs: Replace each egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water) for a vegan alternative.
Vanilla extract: Swap with almond extract.

Close-up of a bitten muffin with visible crumb texture, topped with grated carrot and nuts. Other muffins in the background.

Variations

Change up this recipe by

Apple and carrot: Replace half the carrots with grated apple (Granny Smith works well) for added sweetness and moisture.
Maple pecan: Swap brown sugar for maple syrup and replace walnuts with pecans. Top each muffin with a pecan half before baking.
Carrot and bran: Add ¼ cup of wheat bran or oat bran to the batter for extra fiber and a slightly nutty flavor. You may need to add a splash of milk to keep the batter moist.
Spiced carrot ginger: Add freshly grated ginger and a pinch of cloves to deepen the spiced flavors.
Carrot cake protein: Stir a scoop of vanilla protein powder into the dry ingredients. Additionally, use Greek yogurt in place of half the oil for a protein boost.

These keto blueberry muffins are another incredible (and easy) muffin recipe you'll love.

Close-up of a stack of muffins topped with chopped nuts and shredded carrots, with one muffin showing a bite taken out, revealing a moist interior.

Equipment

Good old basic muffin tins, paper muffin cups, a whisk, and some mixing bowls.

Storage

Firstly, store the muffins in an airtight container at room temperature for up to 2 days. Secondly, keep a paper towel underneath and on top of the muffins in the container to absorb any moisture and maintain freshness.

If you need them to last longer, store the muffins in the fridge for up to a week.

Let them come to room temperature, or give them a quick microwave warm-up for a softer texture.

For extended storage, wrap each muffin in plastic wrap and place them in a freezer-safe bag or container.

Finally, note they’ll keep well in the freezer for up to 3 months. Thaw them at room temperature or warm them in the microwave for a few seconds.

Top tips

Tip 1: Stir the wet and dry ingredients together just until combined to keep the muffins light and fluffy. Overmixing can lead to dense muffins.

Tip 2: Bring your eggs to room temperature for easier mixing and a more consistent bake.

Tip 3: Carrot muffins can look done on the outside but be undercooked inside. Use a toothpick to test – it should come out clean or with just a few crumbs.

FAQ

What's the best way to shred carrots?

Use a box grater, a veggie peeler or grate them in a food processor.

Can I make mini muffins with this recipe?

Yes! Just reduce the baking time to about 10-12 minutes and keep your eye on them.

Why did my muffins turn out dense?

This can happen if the batter was overmixed. Stir until the ingredients are just combined to keep the muffins light. Also, double-check your baking powder and baking soda to make sure they’re fresh.

Can I skip the raisins or nuts?

Yes, you can leave them out or replace them with swap them with chocolate chips or dried cranberries.

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