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Delish Carrot Cake Muffins

Delish Carrot Cake Muffins

Moist, bakery-style carrot cake muffins loaded with fresh carrots, warm spices, and optional nuts and raisins—ready in about 35 minutes.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.75 cup all-purpose flour
  • 1.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 2 large eggs room temperature if possible
  • 0.5 cup unsweetened applesauce
  • 0.5 cup vegetable oil or canola oil
  • 1 teaspoon vanilla extract
  • 2 cup finely grated carrots about 3 medium carrots
  • 0.5 cup crushed pineapple drained well, optional
  • 0.5 cup chopped pecans or walnuts, optional
  • 0.5 cup raisins optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin tin with liners and lightly spray the liners.
  • Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  • In a separate bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Whisk in applesauce, oil, and vanilla.
  • Fold in grated carrots, then fold in pineapple, nuts, and raisins if using.
  • Add dry ingredients to wet and fold just until combined; do not overmix.
  • Divide batter evenly among muffin cups, filling each about 0.75 full.
  • Bake 18 to 22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For bakery domes, rest filled muffin tin for 10 minutes before baking. Muffins keep 3 days at room temperature or freeze up to 2 months.