Carrot Cake Muffins
Everyone loves a good carrot muffin, especially when paired with a sweet and delicious frosting.
Servings: 12
Calories: 1479kcal
Ingredients
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 large eggs (beaten)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cup finely shredded carrots
- 1/2 cup finely chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°
- In a large mixing bowl add your flour, sugar, cinnamon, salt, and baking soda. Stir with a whisk to combine well.
- In a medium bowl add your eggs and whisk them well. Add in the oil and vanilla and stir well to combine.
- Add the egg mixture to the dry ingredients and stir to combine.
- Fold in the shredded carrots until incorporated throughout.
- Add your walnuts or pecans if preferred.
- Line your muffin tins with paper liners and fill the liners to 2/3 full.
- Bake in the preheated oven for 22-25 minutes. Let the muffins cool in the tin for 15 minutes before removing and cooling completely.
- Prepare your favorite frosting like Maple Frosting and spread on the muffins and enjoy!
Nutrition
Calories: 1479kcal | Carbohydrates: 313g | Protein: 32g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 3067mg | Potassium: 950mg | Fiber: 11g | Sugar: 160g | Vitamin A: 32554IU | Vitamin C: 11mg | Calcium: 153mg | Iron: 11mg