Description
Celebrate Mother’s Day with these delightful Carrot Cake Muffins, perfectly blending sweet carrots and warm spices into a fluffy treat. Topped with optional cream cheese frosting, these muffins are not only nostalgic but also easy to make, making them an ideal addition to your brunch table.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¾ cup granulated sugar
- 1 cup grated carrots (about 2 medium carrots)
- 2 large eggs, room temperature
- ⅓ cup vegetable oil (or applesauce for a healthier option)
- ½ cup walnuts or pecans (optional, toasted)
- Cream cheese frosting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, cinnamon, and sugar.
- In another bowl, beat eggs and mix in oil until smooth.
- Fold grated carrots and nuts into the wet mixture.
- Combine wet and dry ingredients gently until just mixed; avoid overmixing.
- Fill muffin cups about two-thirds full and bake for 18-20 minutes or until golden brown. A toothpick should come out clean.
- Let cool slightly before adding cream cheese frosting if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (66g)
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg