Carrot Cake Muffins Recipe

These delicious hand-held carrot cake muffins have all the flavours and textures of a fluffy carrot cake! 

– 1 ½ cup all purpose flour – 1 ½ cup carrot – 1 teaspoon ground cinnamon – ¼ teaspoon ground nutmeg – ½ cup walnut – ¼ teaspoon ground ginger – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 2 large egg – ½ cup unsalted butter  – ½ cup granulated white sugar – 1 teaspoon vanilla



Set the oven's temperature to 350°F. Beat the butter and sugars together on low speed in a large mixing bowl. Add chilly eggs one at a time. 

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Add the yolk and eggs one at a time. Mix everything together on low speed. Add the grated carrot and stir.

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Mix the dry ingredients in a big bowl apart and then add them to the wet ingredients. Blend on low until well combined. Add the walnuts and fold in. 

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Baked goods, however, keep better at room temperature. They will dry out more quickly in the refrigerator. 

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Spoon the wet mixture into standard muffin tins lined with paper liners, filling each one about ¾ full.  

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If desired, garnish with additional shredded carrots and add nuts and seeds. Bake for twenty-five minutes. 

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