Why You’ll Love Carrot Cake Muffins Recipe

Super moist texture thanks to the grated carrots and oil.
Warm spices like cinnamon give comforting flavour without being overpowering.
Easy to prep and bake in about 35 minutes from start to finish.
Versatile — you can dress them up with frosting or keep them simple.
Ideal for meal‑prep or a quick breakfast treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all‑purpose flour
1 cup granulated sugar
½ teaspoon ground 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 fresh carrots (not pre‑shredded)

Directions

Preheat your oven to 350 °F (about 175 °C) and line a muffin tin with paper liners or grease it well.
In a medium bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder and salt.
In another (larger) bowl, mix together the vegetable oil, brown sugar, eggs and vanilla extract until well combined. Stir in the finely grated carrots.
Add the dry ingredients to the wet ingredients and stir until everything is just incorporated. Do not over‑mix.
Fill each muffin liner about two‑thirds full with the batter.
Bake for about 20‑22 minutes (or until a toothpick inserted in the center comes out clean).
Allow the muffins to cool for about 5 minutes in the tin, then transfer to a cooling rack to finish cooling.
Serve fresh or proceed to storage or reheating as described below.

Servings and timing

Makes: 14 muffins
Prep time: 15 minutes
Bake time: ~20 minutes
Total time: ~35 minutes

Variations

Add ½ teaspoon ground nutmeg or allspice for extra warm spice flavour.
Stir in ½ cup chopped walnuts or pecans for a nutty crunch.
Mix in ½ cup raisins or dried cranberries for a bit of chew and sweetness.
For a mini muffin version, use a mini muffin tin and reduce baking time (watch closely).
Top with a simple cream cheese frosting or drizzle of honey for a treat version.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 2 weeks.
To reheat: Microwave a muffin for about 15 seconds, then spread a little butter on top for that fresh‑baked feel.

FAQs

What kind of flour should I use?

Use all‑purpose flour (plain flour). Self‑raising flour is not recommended unless you adjust leavening agents.

Can I use pre‑shredded carrots instead of grating fresh?

It’s better to use freshly grated carrots because pre‑shredded carrots may be drier and result in muffins that are less moist.

Do the eggs need to be at room temperature?

Yes — using room‑temperature eggs helps the batter mix more evenly and helps the muffins rise better.

Can I reduce the sugar or oil?

Yes — you can experiment reducing the granulated sugar and/or oil, but this may affect moistness and texture. Some bakers reduce sugar by ⅓ cup with good results.

Can I make these gluten‑free?

You can try substituting a gluten‑free all‑purpose flour blend that’s a 1:1 replacement, but results may vary.

How do I make mini muffins instead of regular size?

Use a mini muffin tin, fill the liners, and reduce baking time — check often; once a toothpick comes out clean they’re done.

Can I freeze these muffins?

Yes — after fully cooling, freeze them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or microwave briefly to serve.

Should I add any frosting or glaze?

Not necessary — they’re delicious plain. But you can add a cream cheese frosting or light glaze for a sweeter treat version.

Why didn’t my muffins rise much?

Possible reasons: batter might have been over‑mixed, tin not filled properly, or oven temperature inaccurate. Also too much oil can affect rise.

Can I add other mix‑ins like chocolate chips?

Absolutely — you can fold in chocolate chips, shredded coconut, or even diced pineapple for variation. Just don’t overload the batter.

Conclusion

These carrot cake muffins are a fantastic way to enjoy the flavours of carrot cake in portable, easy‑to‑make form. With minimal fuss and maximum flavour, they’re suited for breakfast, snack time or a baking project with family or friends. Once you’ve tried them plain, you’ll find your favourite variation and enjoy reaching for them again and again.