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Home » Breakfasts » Muffins » Carrot Cake Muffins

Carrot Cake Muffins

Posted by: Kate / Breakfasts, Muffins / Posted: 04/09/20 / Last updated: 04/09/20

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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!

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

Tips

  • Butter: Feel free to use salted or unsalted butter. If you prefer, you can use 1/4 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 store

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

  • Blue Ribbon Carrot Sheet Cake
  • Carrot Cake Sandwich Cookies
  • Dinner Rolls

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!

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Carrot Cake Muffins

Moist carrot cake muffin recipe
Author:I Heart Eating
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings:14 muffins
Course: Breakfast
Cuisine: American
Keyword: carrot cake muffin recipe, carrot cake muffins
Unwrapped carrot cake muffin next to a butter knife with butter
Print Rate Pin
4.5 from 2 votes

Ingredients

  • 1/3 cup butter (melted)
  • 1 cup brown sugar (packed)
  • 1 large egg (at room temperature)
  • 1/2 cup buttermilk (at room temperature)
  • 1/2 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ½ cups grated carrots (from about 4 medium carrots)
  • 1/2 cup shredded coconut
  • ¼ cup golden raisins
  • 1/2 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 1/4 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 Information

Serving: 1muffinCalories: 213kcal (11%)Carbohydrates: 32g (11%)Protein: 3g (6%)Fat: 9g (14%)Saturated Fat: 4g (20%)Cholesterol: 24mg (8%)Sodium: 197mg (8%)Potassium: 171mg (5%)Fiber: 1g (4%)Sugar: 19g (21%)Vitamin A: 2447IU (49%)Vitamin C: 1mg (1%)Calcium: 50mg (5%)Iron: 1mg (6%)
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  1. Anna Marie Hernandez says

    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 says

      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
  2. Elle says

    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 says

      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 four 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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