Carrot Cake Muffins
Make these velvety soft carrot cake muffins, bursting with freshly grated carrot and cozy spices
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Servings: 8 servings
Equipment
- Muffin tin and liners
- Mixing bowls
- Wire rack
Ingredients
- - 1 ½ cups all-purpose flour
- - 2 teaspoon baking powder
- - 1 teaspoon baking soda
- - 1 teaspoon cinnamon
- - ½ teaspoon al spice
- - 1 cup grated carrots
- - ½ cup chopped walnuts
- - ½ cup raisins
- - 1 cup brown sugar
- - ⅓ cup vegetable oil
- - 2 eggs
- - 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice.
- In a separate bowl, mix grated carrots, walnuts, and raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup.
Notes
1. Don't overmix the ingredients. Fold them until just combined.
2. When grating the carrots, make sure to squeeze out all the water from them.
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