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Soft & Moist Carrot Cake Muffins

Soft & Moist Carrot Cake Muffins

Name: Soft & Moist Carrot Cake Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: All-purpose flour 1 ½ cups; Sugar 1 cup; Cinnamon ½ tsp; Baking soda ½ tsp; Baking powder ½ tsp; Salt ½ tsp; Vegetable oil ½ cup; Brown sugar ⅓ cup; Large eggs 2; Vanilla extract 2 tsp; Carrots 2 cups

simple Easter dessert

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30m
Serves 12
Easy
350 °F
(1)

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

fat

31g

carbohydrates

protein

23mg

cholesterol

162mg

sodium

Cuisine:

American Recipes

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

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

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 Mathuse

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.