Description
Indulge in the scrumptiousness of carrot cake muffins, where fluffy, spiced goodness meets a creamy frosting finish. Picture this: you’re baking, and suddenly your kids are diving in before these beauties even cool down! With vibrant carrots that add color and warmth from spices, these delightful treats are perfect for breakfast or an afternoon snack. Who knew sneaking veggies could taste this good?
Ingredients
Muffin Batter:
1 ½ cups (190g) all-purpose flour
¾ cup (150g) granulated sugar
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup (120ml) vegetable oil
2 large eggs
1 ½ cups (150g) grated carrots (freshly grated, not pre-shredded)
½ cup (60g) chopped walnuts (optional but delicious)
Cream Cheese Frosting (optional, but oh-so-worth it):
4 oz (113g) cream cheese, softened
½ cup (60g) powdered sugar
½ teaspoon vanilla extract (optional, for extra flavor)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- In another bowl, mix vegetable oil and eggs until frothy; stir in grated carrots until evenly coated.
- Gently fold the wet mixture into the dry ingredients using a spatula until just combined; the batter should be slightly lumpy.
- Fill each muffin cup about two-thirds full with batter to allow room for rising.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean when inserted into the center. Let cool on wire racks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 193
- Sugar: 9g
- Sodium: 152mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 24mg