A simple and delicious recipe for carrot cake muffins, perfect for a quick snack or dessert.
Ingredients
Dry Ingredients
- 1 1/4cupcake/plain flour
- 1/2tspbaking powder
- 1/2tspbaking soda
- 1/2tspsalt
- 2tspcinnamon powder
Wet Ingredients
- 2eggs
- 3/4cupsugar
- 1/2cupoil
- 1tspvanilla essence
- 1 1/4cupgrated carrots
How to make Easy Carrot Cake Muffins
Prepare the Batter
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon powder.
In another bowl, beat the eggs and sugar until well combined. Add the oil and vanilla essence, and mix until smooth.
Fold the grated carrots into the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake the Muffins
Divide the batter evenly among the prepared muffin cups.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Tips & Tricks
For extra flavor, add a handful of chopped nuts or raisins to the batter.
These muffins can be stored in an airtight container at room temperature for up to 3 days.
