Carrot Cake Muffins
Feb 27, 2026 08:12 AM
Carrot Cake Muffins have all the flavors of carrot cake that you love, but in muffin size. Sweet, ultra-moist, with a hint of cinnamon and perfectly fluffy texture. Great for breakfast, snack time, or grab-and-go meals on the fly!
Carrot cake is one of those things that I fought liking for so long. I don’t know, the idea of carrots AND cake? I was super skeptical. I mean, it took me a while to come around to zucchini in my breads and sweets too. But, not quite as long though I guess because my mom used to make zucchini breads and cakes in the summer so I had come around to that idea a lot sooner.
It wasn’t until I was basically tricked into eating carrot cake that I realized I liked it so much. I was at a friend’s wedding and there were four options of cake from which to choose. My husband (being the amazing human he is) brought over all four kinds for us to try. As I had spent the night dancing and talking to everyone and generally having just a magical time, I wasn’t really paying attention to the cake I was diving into. I didn’t even ask which flavor was which. I assumed you know, there would be chocolate, vanilla, and a couple fancy ones.
I bit into the carrot cake, marveled at how delicious it was, and then asked what I was eating. Imagine my surprise when I was told it was carrot cake! I had no idea how delicious it could be. Sweet, and a little earthy, but also perfectly moist and cakey like a cake should be. Plus, it was topped with cream cheese frosting, so, needless to say I was won completely over and the rest is history!
Ingredients:
- 1 ½ cups flour
- 1 cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- ⅓ cup brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
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