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carrot cake muffins in a pan
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Carrot Cake Muffins

Easy carrot muffins for spring with plenty of cinnamon, brown sugar and grated carrots.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana muffins, carrot cake, carrot cake muffins, Easter
Servings: 12 muffins
Calories: 250kcal
Cost: $25

Equipment

  • 1 standard muffin pan
  • 1 large bowl
  • 1 Whisk
  • 1 Box Grater

Ingredients

  • 2 cups all purpose flour
  • 1 cup brown sugar
  • 1½ tbsp cinnamon
  • 1 tsp ginger
  • 1½ cups carrots grated
  • 1½ tsp baking soda
  • ½ tsp flaky sea salt
  • 3 eggs
  • ⅔ cups canola oil
  • 1 tbsp vanilla extract

Instructions

  • Preheat the oven to 375°F. Grease the muffin tins with oil or butter.
  • In a bowl, combine the brown sugar and canola oil until homogenous. Add the vanilla, and then whisk in the eggs one at a time.
    1 cup brown sugar, 3 eggs, ⅔ cups canola oil, 1 tbsp vanilla extract
  • Add in the flour, baking powder, salt, cinnamon and ginger. Mix together until well combined.
    2 cups all purpose flour, 1½ tbsp cinnamon, 1 tsp ginger, 1½ tsp baking soda, ½ tsp flaky sea salt
  • Add in the grated carrots. Mix the batter until just combined.
    1½ cups carrots
  • Pour the batter into the muffin tins evenly, filling each one no more than ¾ths full. Place the muffins in the oven to bake for 16-18 minutes. When a knife comes out clean after being inserted into the center of the muffin, they are ready to be removed from the oven to cool.
  • Allow them to cool for 5-10 minutes before removing them from the muffin pan. Twist the muffin tops gently to loosen them from the pan.