Carrot cake muffins

Carrot Cake Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Carrot cake muffins are a delightful and flavorful treat that combines the classic taste of carrot cake with the convenience of a handheld muffin. These moist and tender muffins are packed with grated carrots, warm spices, and a hint of sweetness. Perfect for breakfast or as an afternoon snack, they are easy to make and loved by both kids and adults. With their irresistible aroma and delicious taste, these carrot cake muffins are sure to become a favorite in your household.

Keywords: carrot cake, muffins, grated carrots, warm spices, breakfast

Carrot cake muffins details

Carrot cake muffins, recipe Rating: 4.5
Number of votes:98

Ingredients

1-3/4 cups all-purpose flour

2/3 cup firmly packed light brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

Dash ground mace

1/2 cup crushed pineapple in juice

1/2 cup vegetable oil

1 egg, slightly beaten

1-1/2 teaspoons vanilla

2 cups shredded carrots

1/2 cup raisins

Instructions:

Preheat oven to 400 degrees. Grease twelve 3 x 1-1/4 inch (3-1/4 to 4-ounce) muffin cups. In large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and mace. In another bowl, stir together pineapple, oil, egg and vanilla until blended. Make a well in center of dry ingredients; add pineapple mixture and stir in just to combine. Stir in carrots and raisins.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or store in an airtight container at room temperature. These muffins freeze well.

Yield: 12 muffins