How to Make Carrot Cake Muffins - A Step-by-Step Guide

Carrot cake is a timeless classic, loved for its moist texture, spiced flavor, and sweet cream cheese frosting. And what could be better than enjoying all of that deliciousness in the form of a portable, handheld muffin? These carrot cake muffins are the perfect grab-and-go treat for busy mornings or as an indulgent snack any time of day.

Made with grated carrots, warm spices, and a touch of brown sugar, these muffins capture all the flavors of traditional carrot cake in a convenient ...

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Ingredients

  • 1 cup milk
  • 2 eggs
  • 2 tablespoons applesauce, or more as needed
  • 1 ½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ⅔ cup white sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup shredded carrots
  • 6 tablespoons unsalted butter, melted and cooled

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 40 mins
  • Servings: 12
  • Yield: 12 muffins

  • Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
  • Nutrition

    200 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 48mg
    • Sodium: 246mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 107mg
    • Iron: 1mg
    • Potassium: 99mg