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Delightful Carrot Cake Muffins

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These Carrot Cake Muffins are wonderfully moist, fluffy, and laced with warm spices, perfect for any time of day.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  3. In another bowl, mix the granulated sugar, brown sugar, applesauce, oil, eggs, and vanilla extract until blended and smooth.
  4. Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined.
  5. Gently fold in the grated carrots, raisins, and walnuts into the batter.
  6. Fill the prepared muffin tin with batter, filling each cup about 3/4 full.
  7. Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/carrot-cake-muffins/

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