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Carrot Cake Muffins
These soft, fluffy, and moist carrot cake muffins are full of delicious carrot cake flavor and the perfect sweet treat any time of the day!
👥 10 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 20 min🔥 Cook: 22 min👤 Marsha McDougal📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●grater
- ●oven
- ●whisk
- ●bowl
- ●knife
📝 Preparation Steps
1
Prep
2
Preheat the oven to 350°F / 180C / 160C fan or Gas Mark 4. Wash, peel and grate the carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
3
Whisk
4
In a large bowl, whisk together the wet ingredients (eggs, dark brown sugar, granulated sugar, applesauce, oil and vanilla extract) until well combined.
large eggs ($0.36)2vanilla extract ($0.50)1 tsp
5
Stir
6
Add the grated carrots to the bowl with the wet ingredients. Stir until combined.
7
Mix
8
In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
baking powder ($0.06)1 tspground cinnamon ($0.10)1 tsp
9
Whisk
10
Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.
11
Fold
12
Add the raisins to the bowl and fold them into the batter until just combined.
13
Sprinkle
14
Divide the batter between ten greased or lined muffin wells. Sprinkle a little turbinado sugar on top of each muffin (optional).
15
Bake the muffins for ⏱️ 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about ⏱️ 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!
Nutrition Facts
calories
314 kcal
fat Content
12 g
serving Size
1 muffin
fiber Content
2 g
sodium Content
249 mg
protein Content
4 g
carbohydrate Content
49 g
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