Description
Indulge in the delightful taste of Mother’s Day Carrot Cake Muffins, a perfect blend of sweet carrots and warm cinnamon. These moist muffins are incredibly easy to make, whether you’re a novice baker or a pro. Topped with optional cream cheese frosting, they are ideal for breakfast or as a treat throughout the day. Celebrate special moments or simply enjoy these little pockets of joy that evoke nostalgia and warmth with every bite.
Ingredients
Scale
- 2 cups shredded carrots
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 2 large eggs (room temperature)
- ½ cup vegetable oil (or applesauce)
- 1 tsp vanilla extract
- Cream cheese frosting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cups.
- Grate fresh carrots to yield about 2 cups.
- In a large bowl, whisk together flour, baking powder, cinnamon, granulated sugar, brown sugar, and a pinch of salt.
- In another bowl, beat the eggs, vegetable oil, and vanilla until frothy. Combine with dry ingredients gently without over-mixing.
- Fold in the shredded carrots until evenly distributed.
- Fill each muffin cup two-thirds full and bake for 18-20 minutes until golden brown. A toothpick should come out clean when inserted.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg