Carrot Cake Muffins
User Reviews
5
Carrot Cake Muffins
Description
The Carrot Cake Muffins recipe uses freshly grated carrots mixed into a batter of eggs, sugars, applesauce, and oil, balanced by leavening agents and warm spices including cinnamon, nutmeg, and ginger. Golden raisins fold into the batter, adding sweet chewiness to each muffin. Topping the muffins with turbinado sugar before baking creates a subtle sugary crunch. These muffins bake at 350°F until golden brown and puffed at the center, offering a moist crumb with spice notes throughout. The method calls for careful mixing to avoid overworking the batter, preserving tenderness.
These muffins work well as a portable breakfast or snack, pairing nicely with tea or coffee. The spices complement the natural sweetness from the carrots and raisins without overpowering.
Adding turbinado sugar on top is optional but adds texture contrast. Using sweetened applesauce contributes both moisture and sweet flavor.
Ingredients
- 2 cups carrot $0.57, finely grated, 3-4 large carrots
- 2 egg $0.33, large
- 1/2 cup dark brown sugar $0.28
- 1/2 cup granulated sugar $0.20
- 1/3 cup applesauce $0.18, sweetened
- 1/2 cup neutral cooking oil $0.32, generic cooking oil
- 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
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!
Notes
- Sprinkling turbinado sugar on top before baking adds a pleasant crunchy texture to the muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 314kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Sodium | 249mg | 10% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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