Carrot Cake Muffins are a wholesome, spiced treat packed with grated carrots, warm cinnamon, and optional add-ins like walnuts or raisins. These muffins are moist, fluffy, and perfect for breakfast, snacks, or even dessert. They bring the classic flavors of carrot cake in a portable, individually-sized form.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking soda baking powdercinnaminnutmeg saltbrown sugarsugar eggsvegetable oilvanilla extractgrated carrotscrushed pineappleraisins or chopped walnuts (optional)

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

In a separate bowl, beat the eggs, brown sugar, and granulated sugar until combined.

Add the oil and vanilla extract to the wet mixture and mix well.

Stir in the grated carrots and crushed pineapple.

Gradually fold the dry ingredients into the wet ingredients until just combined.

If using, gently fold in the raisins or chopped walnuts.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 15 minutes
Baking time: 18–22 minutes
Cooling time: 10 minutes
Total time: 45 minutes

Variations

Add shredded coconut for extra texture and flavor.
Top with a light cream cheese glaze for a dessert-like finish.
Use whole wheat flour for a more wholesome muffin.
Substitute applesauce for half the oil to reduce fat.

storage/reheating

Store carrot cake muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week if desired.
To freeze, wrap muffins individually and store for up to 2 months.
Reheat in the microwave for 15–20 seconds or in a 300°F oven for 5–10 minutes.

FAQs

Can I make these muffins without pineapple?
Yes, but the pineapple adds extra moisture and flavor. You can substitute with applesauce.

Are these muffins sweet like cake?
They’re mildly sweet with a balanced spice profile, making them great for breakfast or dessert.

Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend for best results.

Do I need to peel the carrots?
Peeling is recommended for texture, but you can leave the skin on if they’re well washed.

Can I add frosting?
Absolutely—cream cheese frosting pairs perfectly if you want more of a cupcake feel.

How do I prevent soggy bottoms?
Make sure to drain the pineapple well and avoid overmixing the batter.

Can I use pre-shredded carrots?
Freshly grated carrots are preferred for better texture and moisture.

What nuts work best?
Walnuts and pecans are traditional, but any chopped nut can work.

Are these kid-friendly?
Yes, kids love the sweetness and soft texture.

Can I use muffin mix as a base?
You can, but the flavor won’t be as rich or fresh as homemade.

Conclusion

Carrot Cake Muffins are a delicious and versatile bake that bring together the cozy flavors of carrot cake with the ease of a grab-and-go muffin. Whether served plain or topped with a glaze, they’re sure to become a regular favorite in your kitchen.