Carrot Cake Muffin Recipe

Got a few carrots with a sudden craving of desserts?! I’ve been there and my quick solution is to whip up carrot cake muffins. Here’s a foolproof Carrot Cake Muffin recipe that is unbelievably simple to make (no, really, you’re literally combining everything in one bowl and mixing), with pantry-ready ingredients you should already have at home and will taste decadently delicious, you’ll be going for seconds!

Ingredients (serves 6 muffins):
Tip: Double the ingredients to make a dozen (12).

  • 3/4 cup All Purpose Flour
  • 6 tbsp Sugar
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 6 tbsp Vegetable Oil
  • 1 Egg
  • 1/2 tbsp Vanilla Extract
  • 3/4 cup Shredded Carrots


Preheat oven to 350°F/177°C.

Set aside 6 muffin liners in a muffin pan (check out Zero Waste Baking Supplies)

In a large bowl, add in All Purpose Flour, Sugar, Baking Soda, Salt, Cinnamon, Vegetable Oil, Egg, Vanilla Extract, and mix with a whisk or spatula until combined

Add Shredded Carrots (and walnuts) into the mixture and continue mixing until everything is combined

Fill each muffin cup (up to 3/4 full) with batter

Bake it in the oven for 25 minutes or until toothpick inserted in the center of the muffin comes out clean

Let it cool for about 10 minutes before serving

– Add 1/2 cup of Walnuts in with the Shredded Carrots for added crunch
– Make a buttercream icing and drizzle a bit on top of each muffin.

Carrot Cake Muffin Recipe

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