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    Home » Muffins » Carrot Cake Muffins

    Carrot Cake Muffins

    Published: Apr 9, 2020 · Modified: Apr 9, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Moist carrot cake muffin recipe! This easy one-bowl carrot cake muffin recipe takes just minutes to make - no mixer necessary.

    Unwrapped carrot cake muffin next to a butter knife with butter

    Carrot cake muffins are super moist muffins that have all of the delicious flavor of carrot cake. They're nicely sweetened without crossing over into cupcake territory.

    These muffins are really easy to make. They're made all in one bowl, and there's no need to use a mixer to make the muffins.

    Carrot cake muffins are great served as-is, or they can be spread with a little butter or cream cheese. No matter how you serve them, these muffins make a great breakfast!

    Ingredient notes

    • Butter: Feel free to use salted or unsalted butter. If you prefer, you can use ¼ cup of oil (like vegetable or melted coconut oil) in place of the melted butter.
    • Egg and buttermilk: It's important that the egg and buttermilk be at room temperature. Otherwise, they could cause the butter to re-solidify.
    • Coconut: I like to use sweetened shredded coconut. If you like less sweet muffins, you can use unsweetened shredded coconut.
    • Pecans: The pecans are optional. You can either omit them or replace them with additional raisins.

    How to make carrot cake muffins

    Mixed liquid ingredients in a glass mixing bowl

    Stir together the melted butter, brown sugar, buttermilk, egg, and vanilla in a large mixing bowl.

    Add the dry ingredients, and mix in just until combined. I recommend mixing by hand to help avoid overmixing.

    Carrot cake muffin batter in a glass mixing bowl

    Add the shredded carrots, shredded coconut, raisins, and chopped nuts. Stir in just until combined.

    Divide the muffin batter between the muffin tins, and bake.

    Carrot cake muffin with the parchment paper wrapper pulled down

    How to store

    These muffins can be stored, covered, at room temperature for up to 4 days.

    Can I freeze the muffins?

    Yes, the muffins can also be frozen in a freezer-safe resealable container for up to 3 months.

    Carrot cake muffin next to three carrot cake muffins

    More recipes that use carrots!

    • Blue Ribbon Carrot Sheet Cake
    • Carrot Zucchini Muffins
    • Carrot Cake Sandwich Cookies
    • Morning Glory Muffins

    If you’ve tried this carrot cake muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Unwrapped carrot cake muffin next to a butter knife with butter

    Carrot Cake Muffins

    Moist carrot cake muffin recipe
    4.67 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Total Time: 33 minutes
    Servings: 14 muffins
    Calories: 213kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Muffin tin

    Ingredients

    • ⅓ cup butter melted
    • 1 cup brown sugar packed
    • 1 large egg at room temperature
    • ½ cup buttermilk at room temperature
    • ½ teaspoon vanilla extract
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 ½ cups grated carrots from about 4 medium carrots
    • ½ cup shredded coconut
    • ¼ cup golden raisins
    • ½ cup chopped pecans
    US Customary - Metric

    Instructions

    • Preheat oven to 375 F. Line 14 muffin tin cups with paper liners or grease with nonstick baking spray. Set aside.
    • In a large bowl, whisk together melted butter, brown sugar, egg, buttermilk, and vanilla until well-combined.
    • Add flour, baking powder, baking soda, salt, and cinnamon. Stir in just until combined. Don't overmix.
    • Stir in carrots, raisins, and pecans just until incorporated.
    • Divide batter among muffin tins.
    • Bake about 18-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
    • Let cool in muffin tin for about 5-10 minutes and then remove to a wire rack to finish cooling.

    Notes

    • Butter: Feel free to use salted or unsalted butter. If you prefer, you can use ¼ cup of oil (like vegetable or melted coconut oil) in place of the melted butter. 
    • Egg and buttermilk: It's important that the egg and buttermilk be at room temperature. Otherwise, they could cause the butter to re-solidify. 
    • Coconut: I like to use sweetened shredded coconut. If you like less sweet muffins, you can use unsweetened shredded coconut.
    • Pecans: The pecans are optional. You can either omit them or replace them with additional raisins. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1muffin | Calories: 213kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 197mg | Potassium: 171mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2447IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Shari

      May 08, 2022 at 3:14 pm

      5 stars
      Made these , this is a fantastic recipe, will use it for my carrot cake as well, left out raisins as hubby isn’t a fan. Also stuffed them with cream cheese. Moist and flavorful recipe! Will definitely be making them again.

      Reply
      • Kate

        May 09, 2022 at 9:31 am

        That sounds delicious! Thank you for sharing that!

        Reply
    2. Anna Marie Hernandez

      December 29, 2020 at 11:32 pm

      4 stars
      I made these tonight and they came out perfect. They will be great with coffee. I was afraid they might stick, but I followed instructions exactly and there was no problem. Am looking forward to trying some of your recipes. Thank you & happy new year!

      Reply
      • Kate

        December 30, 2020 at 10:28 am

        Thank you! I'm glad that they turned out so well for you! Happy New Year to you, too!!

        Reply
    3. Elle

      April 14, 2020 at 6:42 am

      5 stars
      Yummy recipe! Didn't have shredded coconut on hand, but I am sure that would have been a great addition. Thanks for sharing!

      Reply
      • Kate

        April 14, 2020 at 9:54 am

        I'm so glad that you liked the muffins! Thanks for commenting! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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