Moist Carrot Cake Muffins

Treat yourself to the ultimate bakery-style *Moist Carrot Cake Muffins*, a perfectly spiced and irresistibly tender treat that’s bursting with flavor and wholesome goodness in every bite. Made with a heavenly blend of cinnamon, nutmeg, and ginger, these muffins are balanced by the natural sweetness of shredded carrots, unsweetened applesauce, and a touch of brown sugar. Optional add-ins like crunchy walnuts or juicy raisins elevate the texture, making them a personalized delight. Ready in just 35 minutes, these easy muffins are perfect for breakfast, dessert, or a grab-and-go snack. Whether served warm with a dollop of cream cheese frosting or simply on their own, they’re guaranteed to bring a smile to any carrot cake lover’s face! Keywords: carrot cake muffins, moist muffins, spiced carrot muffins, easy carrot cake recipe, breakfast muffins.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 0.5 cup Granulated sugar
• 0.5 cup Brown sugar
• 0.5 cup Vegetable oil
• 0.5 cup Unsweetened applesauce
• 2 pieces Large eggs
• 1.5 teaspoons Vanilla extract
• 1.5 cups Shredded carrots
• 0.5 cup Chopped walnuts or pecans (optional)
• 0.5 cup Raisins (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with paper liners or grease it lightly with cooking spray.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.

Step 3

In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, and unsweetened applesauce. Mix well until smooth.

Step 4

Add the eggs and vanilla extract to the wet mixture, and whisk until fully incorporated.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

Step 6

Fold in the shredded carrots, and if desired, gently fold in the chopped nuts and raisins for added texture and flavor.

Step 7

Distribute the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 8

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	1016.3 grams (1016.3g)

Amount per serving	% Daily Value*
Calories	3141

Total Fat 157.10g	201%
Saturated Fat 22.50g	113%
Polyunsaturated Fat 67.20g
Cholesterol 372mg	124%
Sodium 1983mg	86%
Total Carbohydrate 419.40g	153%
Dietary Fiber 20.80g	74%
Total Sugars 243.70g
Protein 45.50g	91%

Vitamin D 80IU	400%
Calcium 326mg	25%
Iron 17mg	92%
Potassium 1825mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 5.6%

Carbs: 51.2%