Carrot Muffins

These hearty carrot muffins are made with shredded carrots and are light and fluffy. They have all the taste of carrot cake, including warming Fall spices, but are packed into grab and go muffins!

Carrot Muffins

If you love carrot cake, then you must try these easy carrot muffins! These can be made for a snack or grab-and-go breakfast. With 20 minutes of prep, and 20 minutes to bake, you'll have the most incredible smell wrapping your kitchen in less than an hour!

They freeze really well too and can be thawed in the microwave for 30 seconds to become the perfect warmed muffin texture.

The process to make them is simple. Mix the dry ingredients together, in a separate bowl mix the wet ingredients. Combine together, and divide the batter into the muffin pan. Bake, then enjoy!

Recipe Ingredients

• 2 cups all-purpose flour
• 3 tsp baking powder
• 1 ½ tsp cinnamon
• ½ tsp ground ginger
• ¼ teaspoon salt
• ⅛ tsp ground nutmeg
• 1 cup vegetable oil
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 ½ cups raw carrots - shredded

Kitchen Equipment Used

• Electric Hand Mixer - I use this ultra-power speed one
• Mixing bowls
• Spatula
• Measuring spoons and cups - this magnetic set sticks together in the drawer to keep things organized.
• Muffin Pan and Paper Cupcake Liners

How To Make Carrot Muffins

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1:  Preheat the oven to 400°F. Line a muffin pan with paper cupcake liners and set aside.

STEP 2: In a large bowl, mix together 2 cups all-purpose flour, 3 teaspoon baking powder, 1 ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon salt and ⅛ teaspoon ground nutmeg.

STEP 3: In a separate large bowl, beat 3 large eggs with a hand mixer. Add ¾ cup granulated sugar and mix again.

STEP 4: Add in 1 cup of vegetable oil and mix together.

STEP 5: Add the dry ingredients bowl to the wet ingredients bowl and mix together until just combined. Do not overmix.

STEP 6: Fold in 2 ½ cups shredded carrot, and use a spatula to mix together until just combined. Do not overmix.

STEP 7: Divide the batter into a muffin pan, filling each muffin cup full. Bake at 400°F for 5 minutes. Then reduce the heat to 350°F and bake an additional 15 minutes, or until a toothpick comes out clean when poked through the center.

STEP 8: Let the muffins cool for 5 minutes, then transfer them to a rack to cool completely.

How To Store Leftovers

• Refrigerate – Store in an airtight container in the fridge or at room temperature for up to 4 days.
• To Freeze – An easy trick to prevent muffins from sticking together is to flash freeze them in the muffin pan for 2 hours then place them in a large freezer bag and remove as much air as possible. These can be frozen for up to 6 months.
• To Reheat – To thaw frozen muffins, place in the microwave for 30 seconds wrapped in a paper towel.