Soft & Moist Carrot Cake Muffins

simple Easter dessert
Simple Easter dessert
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Ingredients

1 ½ cups All-purpose flour
1 cup Sugar
½ tsp Cinnamon
½ tsp Baking soda
½ tsp Baking powder
½ tsp Salt
½ cup Vegetable oil
⅓ cup Brown sugar
2 Large eggs room temperature
2 tsp Vanilla extract
2 cups Carrots finely grated, freshly grated

Nutritional information

208
calories
9g
fat
31g
carbohydrates
2g
protein
23mg
cholesterol
162mg
sodium
Ingredients

Soft & Moist Carrot Cake Muffins

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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:

Ingridiens for Soft & Moist Carrot Cake Muffins

Steps to make Soft & Moist Carrot Cake Muffins

1

Heat oven and prepare muffin pan

5

Preheat the oven to 350 °F and line a muffin pan with paper or silicone liners. Alternatively grease well with cooking spray.

2

Mix dry ingredients

2

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.

3

Mix wet ingredients

2

In a large bowl, combine ½ cup vegetable oil, ⅓ cup brown sugar, 2 eggs, and 2 teaspoons vanilla extract and mix well.

4

Add carrots

2

Stir in 2 cups finely grated carrots.

5

Combine wet and dry ingredients

2

Stir the dry ingredients into the wet ingredients until well combined.

6

Fill muffin pan

2

Fill each muffin cup no more than ⅔ full.

7

Bake

20

Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.

8

Cool

Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

9

Serve

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

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

They are even better than my favorite carrot cake. Thanks for sharing the recipe!

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