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Carrot Cake Muffins

Deliciously moist and spiced Carrot Cake Muffins topped with cream cheese frosting, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour Can substitute with all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup sugar
Wet Ingredients
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup walnuts or pecans, chopped Optional, can be omitted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In another bowl, mix the sugar and vegetable oil until smooth. Then, add in the eggs, grated carrots, crushed pineapple, and vanilla extract. Stir until everything is well incorporated.
  4. Gradually fold the wet ingredients into the dry ingredients. Be careful not to over-mix.
  5. If desired, add the chopped nuts at this stage.
  6. Using a muffin scoop or spoon, fill each muffin cup about three-quarters full.
  7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5-7 minutes.