Looking for a simple and delicious treat to serve this Easter? Try these Soft & Moist Carrot Cake Muffins! Sweet, cinnamony, and hinted with vanilla, these carrot muffins are made with pantry staples and deliver big on flavor. It’s the perfect carrot cake muffin recipe that will fill your home with a welcoming aroma of baked goodness.
This muffin recipe skips the dairy making it suitable for those who follow a dairy-free diet.
Start by preheating the oven to 350 °F. In the meantime, whisk together the dry ingredients. Next, combine the wet ingredients and stir in the finely grated carrots. A pro tip: Use freshly grated carrots for best results to keep the muffins moist and flavorful. Finally, stir the dry ingredients into the wet ingredients and divide the batter between the muffin cups. Bake until browned and a toothpick inserted in the center comes out clean. Cool and serve!
To make the Soft & Moist Carrot Cake Muffins, you will need the following ingredients:
Preheat the oven to 350 °F and line a muffin pan with paper or silicone liners. Alternatively grease well with cooking spray.
In a medium bowl, whisk together 1 ½ cups flour, 1 cup sugar, ½ teaspoon cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
In a large bowl, combine ½ cup vegetable oil, ⅓ cup brown sugar, 2 eggs, and 2 teaspoons vanilla extract and mix well.
Stir in 2 cups finely grated carrots.
Stir the dry ingredients into the wet ingredients until well combined.
Fill each muffin cup no more than ⅔ full.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Serve and enjoy! Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 2 weeks.
These Soft & Moist Carrot Cake Muffins make for a simple Easter treat that requires little effort and delivers big on flavor. Did you make this recipe? Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes
These muffins are a game changer! Made them for Easter, total hit with fam.
Superb muffins! I made these for Easter brunch and my kids couldn’t get enough. The cinnamon and carrot combo is just perfect. Thank you for an easy, delicious recipe!
Simply scrumptious muffins! My kids loved them for breakfast. Made with fresh carrots, they ended up moist and full of flavor. The aroma filled our home. So easy to make! Couldn’t resist serving them for Easter brunch.
Delicious! Made these for afternoon tea – divine!
Tasty and delightful!
Delightfully tasty muffins. Made these for Easter brunch, and my family loved them! The cinnamon and vanilla gave such warmth. I used freshly grated carrots, and they turned out super moist and delicious!
OMG, these carrot cake muffins are da bomb! I made 'em for my lil fam this Easter, and they vanished fast! Super easy to whip up & the smell was so inviting. Definitely a go-to in our house now!
Yummy, super delicious!
Delicious!
Superb flavor bliss
They are even better than my favorite carrot cake. Thanks for sharing the recipe!
Dairy-Free Recipes
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