These Carrot Cake Muffins are a tasty treat that tastes like traditional carrot cake and is easy to make because they are muffins. They taste great, stay moist, and are great for breakfast or a snack.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups grated carrots. 1/2 cup crushed pineapple, drained. 1/4 cup chopped walnuts optional. 1/4 cup raisins optional.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, beat together the vegetable oil, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated carrots, crushed pineapple, chopped walnuts if using, and raisins if using. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious homemade Carrot Cake Muffins!
Prep Time: 15 minutes
Cook Time: 20 minutes
K Brown
