Carrot Cake Muffins

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Easy carrot cake muffins with warm spices - moist, tender, and ready in 35 minutes! Perfect for breakfast or snacks with simple ingredients.

Prep Time 10

Cook Time 25

Total Time 35

Servings

Author Julie Menghini

Ingredients

US Customary - Metric

1 ¾ cups All Purpose Flour
1 cup Light Brown Sugar
1 ½ tsp Baking Powder
1 tsp Baking Soda
¼ tsp Salt
1 tsp Cinnamon
½ tsp Nutmeg
¾ cup Vegetable Oil
½ cup Whole Milk
2 cups Carrots finely grated, squeezed out, and lightly packed

Instructions

Start by preheating the oven to 350 °F and placing muffin liners in your muffin tin.
Then stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Then make a well in the center and add in the vegetable oil and milk.
Stir until a batter forms and there are no more dry spots, then fold in the finely grated carrots.
Add about ¼ cup of the batter to each muffin liner in your tin, then bake for 20 minutes, or until done.
Allow to cool slightly before enjoying!

Notes

Store in an airtight container at room temperature for up to 3-4 days.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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