Description
Soft, moist carrot cake muffins packed with freshly grated carrots, cinnamon, and walnuts. Perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1½ teaspoons cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1½ cups freshly grated carrots
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 375°F and line a 12-cup muffin pan.
- Whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Whisk oil, sugars, eggs, vanilla, and milk until smooth.
- Gradually mix dry ingredients into wet ingredients.
- Fold in grated carrots and walnuts.
- Divide batter evenly among muffin cups.
- Bake for 20 to 25 minutes until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack.
Notes
- Use freshly grated carrots for the best flavor and moisture.
- Pecans can replace walnuts.
- Store at room temperature for 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 295
- Sugar: 19
- Sodium: 125
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 1
- Carbohydrates: 37
- Fiber: 2
- Protein: 5
- Cholesterol: 32