Print & Share This Recipe!
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:
1X
2X
3X
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
1
Preheat the oven to 375 F, grease all 12 cups on your muffin tin with butter and flour, or use a non-stick cooking spray.
2
In a large bowl, add the wet ingredients, the grated carrots, apples with the raisins, and shredded coconut.
3
Give it a good mix until all the ingredients combine, and let the batter rest for 5 minutes. You should notice the batter becomes a little wet and thinner because of the juice from carrots and apples being released. Give it another stir.
Divide the batter evenly between the 12 muffin cups.
4
Bake in a preheated oven at 375 F for 20 minutes. Insert a toothpick into a muffin if it comes out clean, and they are done!
Place the muffin tin on a cooling rack to cool and enjoy!
Recipe Tips & Suggestions
How to store
Once the carrot cake muffins are completely cooled, you can store them in sealed containers with paper towels. Make sure the muffins are on top of the paper towels, and you should also place one on top of the muffins. This will prevent the muffins from getting soggy because they will absorb the extra moisture. You can keep the muffins in the container for up to 4 days.