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Carrot Cake Muffins

  • Author: She Likes Food
  • Total Time: 45 minutes
  • Yield: 14 1x
  • Diet: Vegetarian


These Carrot Cake Muffins are a perfect mix between a muffin and a cupcake and they’re a great easter treat!


  • 2¼ cups all purpose or whole wheat flour
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • ½ cup softened coconut oil, or butter
  • 1½ teaspoons vanilla extract
  • 1 large egg
  • 1 cup almond milk
  • 2 cups grated carrots, I like to chop mine up finely
  • Optional toppings: whipped cream, cream cheese frosting, sprinkles


    1. Preheat the oven to 350° F. Line a muffin tin with liners and set aside. Mix the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg in a large bowl. Set aside.
    2. In another large bowl, cream the sugars and oil. Add the vanilla, egg and milk, and mix again.
    3. Slowly add the dry ingredients to the wet ingredients and mix until everything is combined. Fold the grated carrots into the batter.
    4. Use a 1/4 scoop to scoop the batter into the muffin tray, don’t overfill. Bake muffins until firm and cooked through, about 20 minutes. Cool on a wire rack for 10 minutes before eating.
    5. Cool muffins completely if topping with whipped cream or icing.
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Dessert, Breakfast
  • Method: Oven
  • Cuisine: American

Keywords: Carrot Cake Muffins