These Carrot Cake Muffins are full of delicious carrot cake flavors and topped off with whipped cream! They’re perfect for breakfast, snacks or dessert.
It’s no secret that we love our muffins around here! My kids gobble them up and I have a hard time staying away from them too 🙂 I always love a muffin recipe that gives me an excuse to sneak in extra veggies and these Carrot Cake Muffins are perfect for that!
You could also make this recipe into a bread, but I like the muffins because they take less time to bake and they’re perfect for little hands!
Carrot Cake Muffin Recipe
I have to admit that these are not a low sugar muffin. I usually just sweeten my muffins with a little bit of coconut sugar or maple syrup, but this recipe does call for cane sugar and brown sugar. I adapted it from one of my old carrot cake recipes and the extra sweetness makes them seem a little more cake like to me. However, you could always reduce the sweetness, or use other sweeteners, to meet your needs.
Topping Your Carrot Cakes
I like to think of these as mini carrot cakes! A traditional carrot cake is topped with a cream cheese frosting and walnuts. I decided to go with a simple coconut whipped cream because that’s what I had on hand and I think the coconut flavor goes so well with carrot cake. I also happened to have some cute Easter sprinkles that my 3 year old convinced me to buy a month ago and those went perfectly on these muffins!
You can be as plain or as creative as you like! Surprisingly, my 3 year old was more interested in the muffins that I left plain than the ones with the whipped cream on them 🙂
Easter is probably looking a little bit different for you this year, unfortunately. But, if you have some carrots and simple baking ingredients on hand, you can make these Carrot Cake Muffins for a special holiday 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
- 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.
- In another large bowl, cream the sugars and oil. Add the vanilla, egg and milk, and mix again.
- Slowly add the dry ingredients to the wet ingredients and mix until everything is combined. Fold the grated carrots into the batter.
- 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.
- Cool muffins completely if topping with whipped cream or icing.
Nutrition InformationYield 14 Serving Size 1
Amount Per Serving Calories 224Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 13mgSodium 240mgCarbohydrates 24gFiber 3gSugar 15gProtein 4g
Nutrition information will differ depending on the brand of products used.