These Carrot Cake Muffins are a delightful fusion of warm spices, sweet carrots, fruity apples, and chewy raisins and coconut. Each ingredient plays a crucial role in creating a moist, flavorful, and satisfying muffin experience.
Type of Cuisine:
American
Prep Time: 20 minutes.
Cook Time: 25 minutes
How Many Servings?
12 serving
Table of Contents
This carrot cake muffin is one of my favorite muffins! It was the best-selling muffin I made at the cafe. All customers, young and old, loved eating these carrot cake muffins! Even years after I sold the restaurant, I still get requests for this recipe.
My carrot cake muffins are full of shredded carrots, apples, coconut, raisins, cinnamon, and a splash of vanilla! Trust me; you will want to make every bite worthwhile. The best part about this recipe is that it is versatile! You could use the batter to make a carrot cake by adding cream cheese frosting. You can also bake it in a muffin tin to make individual muffins. The muffin batter lasts a while and can be kept in the fridge for up to 4 days. This means you can bake as needed and eat as much carrot cake as you want.
This recipe is easy to assemble without needing a mixer. All you need is a bowl. Measure all the dry ingredients and place them in one bowl. Shred the carrots and apples with either a food processor or a hand shredder. Mix the wet ingredients, add them all together, and give it a good mix until they are incorporated well.
While making the recipe for this blog, I discovered I didn’t have the correct baking muffin tin to bake it! So I baked some in a mini muffin pan and used the rest to make a carrot cake with icing on top! Surprisingly, I found out that my dog Mia loves carrot muffins. I usually try not to give her sugar, but I gave in just this once; moms do that!
Carrot Cake Muffins Recipe Ingredients
- All-Purpose Flour: Provides the base for the muffins, contributing to their structure and texture.
- Sugar: Adds sweetness to the muffins, balancing the flavors and enhancing overall taste.
- Baking Powder: Acts as a leavening agent, ensuring the muffins rise and become light and fluffy.
- Cinnamon: Infuses a warm and aromatic flavor, complementing the sweetness of the muffins.
- Salt: Enhances the overall flavor profile by balancing sweetness and other flavors.
- Whole Eggs: Bind the ingredients together and contribute to the muffins’ moisture,
- Vegetable Oil: Adding moisture to the muffins creates a tender and soft texture.
- Vanilla Extract: Imparts a sweet and aromatic flavor, enhancing the overall taste of the muffins.
- Peeled, Grated Carrots: Introduce natural sweetness and a moist texture, a signature element in carrot cake recipes.
- Grated Apples (2 medium-sized, no need to peel): Enhances sweetness and moisture, contributing to the overall fruity and tender profile.
- Raisins: Add sweetness and chewy texture, complementing the muffins’ flavor.
- Shredded Unsweetened Coconut: Introduces a subtle nuttiness and chewiness, elevating the texture and flavor complexity.
How to Shred Carrots for Perfect Carrot Cake Muffins:
Avoid pre-shredded options when preparing carrots for carrot cake muffins, as they tend to be drier. Opt for hand-grating or using a food processor for thin, evenly grated carrots, ensuring a moist and well-textured muffin.
To Frost or Not to Frost:
Consider adding frosting to your carrot cake muffins for an extra layer of indulgence. Cream cheese frosting is a classic choice with its tangy, sweet, and creamy notes. Ensure muffins cool completely before frosting to prevent melting.
Preventing Stickiness:
Use aluminum foil cup liners to prevent sticking. Apply non-stick cooking spray to the liners or mix melted butter and flour, spreading it in the cups with a pastry brush. Alternatively, spray the muffin tin directly for easy release.
Making it Gluten-Free:
Yes, you can make gluten-free carrot muffins! Substitute all-purpose flour with a gluten-free blend like almond, rice, or gluten-free all-purpose flour. Adjust the flour quantity, as gluten-free alternatives absorb liquids differently. Adding a binder like xanthan gum can enhance texture and cohesion in gluten-free baking. With a bit of experimentation, you can enjoy a delicious gluten-free carrot cake muffin recipe.
Preparation
Divide the batter evenly between the 12 muffin cups.
Place the muffin tin on a cooling rack to cool and enjoy!
Savor the goodness of our Carrot Cake Muffins – moist, spiced, and irresistibly delicious! A delightful twist on a classic treat, perfect for any occasion.
Type of Cuisine:
American
Prep Time: 20 minutes.
Cook Time: 25 minutes
How Many Servings?
12 serving
Ingredients:
Adjust Servings
| 2 cups all-purpose flour | |
| 1 ¼ cups sugar | |
| 2 tablespoons baking powder | |
| 2 tablespoons cinnamon | |
| 1 teaspoon salt | |
| Wet Ingredients: 3 whole eggs, 1 cup of vegetable oil, 2 tablespoons vanilla extract |
Add-Ins:
| 2 cups peeled, grated carrots, about 3 carrots | |
| 1 ½ cups grated apples no need to peel 2 medium size apples | |
| ¾ cup raisin | |
| ¾ cup shredded unsweetened coconut |
Preparation
Recipe Tips & Suggestions
How to store
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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