Deliciously moist carrot cake muffins packed with grated carrots, walnuts, and raisins, warmly spiced with cinnamon and allspice. Perfect as a breakfast treat or snack with a subtle sweetness and rich texture.
Total Time:35 minutes
Yield:12 muffins
Ingredients
Dry Ingredients
1 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
Wet and Mix-ins
1 cup grated carrots
1/2 cup chopped walnuts
1/2 cup raisins
1 cup brown sugar
1/3 cup vegetable oil
2 eggs
1 tsp vanilla extract
Instructions
Preheat Oven: Preheat your oven to 350°F and line a muffin tin with paper liners to prepare for baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and allspice until well combined to create a uniform dry mixture.
Combine Wet Ingredients and Mix-ins: In another bowl, mix the grated carrots, chopped walnuts, raisins, brown sugar, vegetable oil, eggs, and vanilla extract thoroughly to blend the wet ingredients and flavorings.
Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined, taking care not to overmix to maintain a light, tender texture.
Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow space for rising.
Bake Muffins: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, ensuring they are perfectly cooked.
Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set and firm up.
Optional Garnish: For added flair, sprinkle with extra chopped walnuts or drizzle with maple syrup before serving to enhance flavor and presentation.
Notes
Do not overmix the batter to avoid tough muffins; mix until just combined.
Chopped walnuts can be substituted with pecans or omitted for a nut-free version.
For additional moisture, consider adding a tablespoon of applesauce or yogurt.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Using brown sugar imparts a rich molasses flavor, but you can substitute with white sugar if needed, adjusting moisture slightly.
