Carrot Cake Muffins

Name: Carrot Cake Muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 10 muffins
Ingredients: 2 cups finely grated carrots (3-4 large carrots); 2 large eggs; 1/2 cup dark brown sugar; 1/2 cup granulated sugar; 1/3 cup sweetened applesauce; 1/2 cup cooking oil; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp ground ginger; 3/4 cup golden raisins; 1 Tbsp turbinado sugar*

User Reviews

5.0

54 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings
10 muffins
Calories
314 kcal
Course
Breakfast
Cuisine
American

Carrot Cake Muffins

Megan Sampson

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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!

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Ingredients

Servings

2 cups finely grated carrots (3-4 large carrots) $0.57
2 large eggs $0.33
1/2 cup dark brown sugar $0.28
1/2 cup granulated sugar $0.20
1/3 cup sweetened applesauce $0.18
1/2 cup cooking oil $0.32
1 tsp vanilla extract $0.50
1 1/2 cups all-purpose flour $0.30
1 tsp baking powder $0.06
1/2 tsp baking soda $0.02
1/2 tsp salt $0.04
1 tsp cinnamon $0.10
1/4 tsp ground nutmeg $0.05
1/2 tsp ground ginger $0.05
3/4 cup golden raisins $1.49
1 Tbsp turbinado sugar* $0.06

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Instructions

Preheat the oven to 350°F. Wash, peel and grate the carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
In a large bowl, whisk together the wet ingredients (eggs, dark brown sugar, granulated sugar, applesauce, oil and vanilla extract) until well combined.
Add the grated carrots to the bowl with the wet ingredients. Stir until combined.
In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
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.
Add the raisins to the bowl and fold them into the batter until just combined.
Divide the batter between ten greased or lined muffin wells. Sprinkle a little turbinado sugar on top of each muffin, optional.
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!