- 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 eggsroom temperature
- 2 tsp Vanilla extract
- 2 cups Carrotsfinely grated, freshly grated
Soft & Moist Carrot Cake Muffins
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:
Steps to make Soft & Moist Carrot Cake Muffins
Heat oven and prepare muffin pan
Mix dry ingredients
Mix wet ingredients
Combine wet and dry ingredients
Fill muffin pan
They are even better than my favorite carrot cake. Thanks for sharing the recipe!
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