🥕🍰 Carrot Cake Muffins are fast, EASY muffins that are bursting with authentic carrot cake flavor! If you’re looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!
Healthy Carrot Cake Muffins
I haven’t made a carrot cake recipe in a while. Since it’s that time of year when I start thinking about my layered carrot cake, salted caramel carrot cake, and cream cheese carrot cake bars, I knew it was time.
Rather than making a decadent cake with cream cheese frosting, I made carrot cake-inspired muffins so I can enjoy them for breakfast treats, too. Cake is delicious for breakfast, but you know.
The muffins are soft, tender, springy, super moist, and accidentally vegan. They’re so easy, and you don’t even need a mixer.
What Readers Are Saying
LOVED these! So easy & absolutely delicious.
Deborah
I made these today with my 4 yo and 6 yo daughters, we have a new favorite muffin! These are absolutely delicious and so very easy to make! Thank you for sharing this recipe!
Jennifer
Ingredients You’ll Need
To make this carrot cake muffin recipe, you’ll need:
- Egg replacer of choice (or use 1 large egg) – If using an egg, let it come to room temperature before you begin
- Granulated sugar
- So Delicious Dairy Free Organic Almondmilk – Feel free to use any regular or non-dairy milk you like best
- Coconut oil – I used coconut oil because the flavor complements the naturally sweet carrots beautifully, but you can use canola or vegetable oil
- Vanilla extract
- All-purpose flour – I haven’t tested this recipe with gluten-free flour, but it might work if you use a 1:1 all-purpose gluten-free flour. I’d love to know how it goes if you try it out
- Baking powder – Do NOT confuse this with baking soda
- Spices
- Salt
- Grated/shredded carrots – For the best taste and texture, buy whole carrots and use a box grater to grate them yourself
- Raisins and/or walnuts (optional) – You could also use chocolate chips, if preferred
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Carrot Cake Muffins
This is such a quick and easy carrot cake muffin recipe! Here’s an overview of how the recipe is made:
- Simply whisk together the wet ingredients in a large mixing bowl. Then, add in the dry ingredients.
- Fold in the grated carrots and raisins last.
- Divide the vegan muffin batter between 10 greased muffin tins. Sprinkle some extra grated carrots and raisins (if using) on top of the muffins just before baking them. It just makes them a little cuter!
- Bake the muffins until the tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary, so bake until done given your variables, and check on them early.
- Allow the muffins to cool in their pan for about 10 minutes before removing them and placing them on a rack to cool completely. These carrot cake muffins are delicious as is, but you could also enjoy them warm with butter or jam.
Vegan Carrot Cake Muffins
Equipment
- 1 (12 Cup) Muffin Pan
- 1 Wire Rack
Ingredients
- 1 large egg OR equivalent amount of egg replacer product to keep vegan, use your favorite brand
- ¾ cup granulated sugar
- ½ cup So Delicious Dairy Free Organic Almondmilk, I used Vanilla but Original or Unsweetened may be substituted
- ¼ cup + 1 tablespoon melted coconut oil, vegetable, or canola oil
- 2 teaspoons vanilla extract
- 1 cup + 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- ¼ to ½ teaspoon ground cloves
- ¼ to ½ teaspoon ground nutmeg
- ¼ teaspoon salt, or to taste
- ¾ cup grated carrots, about 1 large peeled and trimmed carrot
- optional 1/2 cup raisins, I used a raisin blend, plus a few more for sprinkling on top (1/2 cup chopped walnuts may be substituted)
Instructions
- Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan in 10 cavities (you’re making 10 rather than 12 muffins unless your pan runs small); set aside. (I don’t prefer the cosmetic look of muffin liners).
- To a large bowl, add the egg, sugar, milk, oil, vanilla, and whisk until combined.
- Add the flour, baking powder, cinnamon, allspice, cloves, nutmeg, salt, and stir until just combined; don’t overmix.
- Add the carrots, optional raisins, and stir to combine. The batter is on the thicker side by design.
- Divide batter equally among the 10 cavities of the prepared pan. Each cavity should be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here. Tip – Sprinkle a few carrot shreds on top of each muffin and if you’re using raisins, add a couple extra raisins to the tops of each muffin for visual appeal.
- Bake for about 20 to 22 minutes, or until tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary so bake until done given your variables and check on them early.
- Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely.
Notes
- Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Carrot Cake Recipes:
ALL OF MY CARROT CAKE RECIPES!
These were delicious! I used a flax egg, maple syrup instead of sugar, and added some walnuts. I turned them into mini muffins by baking at 350 for 15 minutes. My husband could not stop eating these! I’ll definitely make again!
Not vegan. I have to scroll through tons of stuff to ingredients only to find the very one IS Not vegan 🌱
The recipe listed is vegan. I am not a vegan blog but from time to time do have vegan recipes.
Wow easy and delicious. Thanks for sharing. Hope You Reply to me.
Wow easy and delicious. Thanks for sharing. Hope You Reply to me.
Thanks for the 5 star review and glad they were delicious!
LOVED these! So easy & absolutely delicious. I used 2 Tbs applesauce in place of an egg to make them vegan. I don’t like to bake but these are perfection & I will be making them again.
Thanks for the five star review and I’m glad you’ll make them again!
I made these today with my 4 yo and 6 yo daughters, we have a new favorite muffin! These are absolutely delicious and so very easy to make! Thank you for sharing this recipe!
Thanks for the 5 star review and glad you loved the recipe!
I absolutely love these muffins. The whole family does. Friend made recipe using almond flour and was just as pleased with them. Would love to see more recipes under 100 calories and also some gluten free ones.
Thanks for the 5 star review and glad you love these muffins as does your family!
Hi, do you think I could use paleo blend flour? thanks
I haven’t tried it that way so can’t give suggestions or thoughts on how it would work.
Ok, thank you.
Made these today and loved them! Thanks for the great recipe!
Thanks for trying the recipe and I’m glad you loved them!
These muffins look so yummy!
thanks!!
Thanks!
I am a huge fan of carrot cake, so I know that I will love these carrot cake muffins! love that they are vegan and a healthier option, great recipe :)
Wonderful and glad you will enjoy!
The nutritional infoufor the carrit muffin says 2 calories per serving.
What is the correction?
It’s an automated program that clearly has its limitations. If you would like to add up all the calories/stats for all the ingredients and divide by the number of servings you get, that will allow you to achieve the correct data. I don’t have time. Enjoy!
Yum these sound delicious love how easy they are. And don’t get me started on the target dollar section LOL
Dollar section turns into more than a dollar for me :)
Great recipe, I’ll do it today!
Wonderful!
Mmm, coconut oil would be perfect in these!
Yes it totally is!
I know what you mean about pre shredded carrots. They are more like julienne carrots than shreds. These sound wonderful for breakfast!!
Yes that is the perfect way to describe them. The DIY method is definitely preferred here :)