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 tsp baking powder, 1 ½ tsp cinnamon, ½ tsp ground ginger, ¼ tsp salt and ⅛ tsp 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.
Recipe Tips
- Optional Add-Ins: You can also add ½ cup raisins or ¼ cup chopped pecans to the batter.
- A great trick to making your muffins rise higher is to start cooking them at a higher temperature, then lowering it after 5 minutes.
- I filled each muffin cup to the top with batter. This produced the tall muffins you see in the pictures.
- Use freshly shredded carrots for this recipe, not pre-shredded store-bought ones as those won't have enough moisture for the muffins.
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.
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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
- 3 large eggs
- ¾ cup granulated sugar
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 2 ½ cups shredded carrots
Instructions
- Preheat the oven to 400°F. Line a muffin pan with paper cupcake liners and set aside.
- In a large bowl, mix together 2 cups all-purpose flour, 3 tsp baking powder, 1 ½ tsp cinnamon, ½ tsp ground ginger, ¼ tsp salt and ⅛ tsp ground nutmeg.
- In a separate large bowl, beat 3 large eggs with a hand mixer. Add ¾ cup granulated sugar and mix again.
- Add in 1 cup of vegetable oil and mix together.
- Add the dry ingredients bowl to the wet ingredients bowl and mix together until just combined. Do not overmix.
- Fold in 2 ½ cups shredded carrot, and use a spatula to mix together until just combined. Do not overmix.
- 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.
- Let the muffins cool for 5 minutes, then transfer them to a rack to cool completely.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Crystal says
Tastes great...but if using vegetable oil the cal count is waaay off and makes these very greasy....I added 321cal per muffin....next time I'm going to use apple sauce