I wanted to bake something that had the familiar flavors of carrot cake but was a little easier to serve, so I turned the idea into muffins. These Carrot Cake Muffins use grated carrots, brown sugar, yogurt, and warm spices, with raisins added if you like them. They’re simple to mix and make a nice option for breakfast or an afternoon bake.

The muffins come out soft and tender, with natural sweetness from the carrots, warm cinnamon, ginger, and nutmeg, and little bites of raisins throughout. If you enjoy homemade muffins, you can also try Apple Cinnamon Crumb Muffins or Cinnamon Roll Muffins.

Carrot Cake Muffins Recipe

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These Carrot Cake Muffins bring the familiar flavors of carrot cake into an easy muffin format. Grated carrots, brown sugar, yogurt, and warm spices make up the batter, while optional raisins add extra sweetness.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 Muffins

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition

Ingredients

  

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• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1½ teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup raisins optional
• 2 cups finely grated carrots
• 1/2 cup cooking oil
• 1/2 cup plain yogurt
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Grater
• Muffin tin
• Paper muffin liners
• Spoon or cookie scoop
• Wire rack
• Oven

Method

 

1. Add the cooking oil, granulated sugar, and brown sugar to a mixing bowl.
   
2. Add the plain yogurt , egg and whisk until well combined.
   
3. Add the vanilla extract and mix until smooth.
   
4. Add the grated carrots and mix well.
   
5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
6. Gradually add the dry ingredients to the wet mixture and mix until just combined.
   
7. Fold in the raisins if using.
   
8. Divide the batter evenly among the lined muffin cups.
   
9. Bake at 180°C (350°F) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
   
10. Let the muffins cool in the pan for a few minutes.
    
11. Transfer them to a wire rack and let them cool completely. Serve and enjoy.
    

Nutrition

Calories: 220kcalCarbohydrates: 32gProtein: 4gFat: 9gSodium: 190mgFiber: 2gSugar: 17g

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This is the kind of muffin that’s easy to fit into your regular baking routine. The ingredients are straightforward, the preparation doesn’t take long, and the optional raisins let you decide how you want each batch to turn out. Keep this recipe handy for breakfast, weekend baking, or whenever you have carrots ready to turn into something homemade.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.