Carrot Cake Muffins

4.96 from 24 votes

These soft, fluffy, and moist carrot cake muffins are full of delicious carrot cake flavor and the perfect sweet treat any time of the day!

Prep Time20

Cook Time22

Total Time42

Course: Breakfast

Cuisine: American

Total Cost: $4.42 recipe / $0.44 serving

Servings: muffins

Calories: 314kcal

Author: Marsha McDougal

Equipment

Muffin Pan
Mixing Bowls
Box Grater

Ingredients

2 cups finely grated carrots about 3-4 large carrots, $0.57
2 large eggs $0.36
½ cup dark brown sugar $0.24
½ cup granulated sugar $0.16
⅓ cup sweetened applesauce $0.18
½ cup cooking oil $0.32
1 tsp vanilla extract $0.50
1½ cups all-purpose flour $0.25*
1 tsp baking powder $0.06
½ tsp baking soda $0.02
½ tsp salt $0.04
1 tsp ground cinnamon $0.10
¼ tsp ground nutmeg $0.02
½ tsp ground ginger $0.05
¾ cup golden raisins $1.49**
1 Tbsp turbinado sugar $0.06***

Instructions

Preheat the oven to 350°F. Wash, peel and grate the carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
In a large bowl, whisk together the wet ingredients (eggs, dark brown sugar, granulated sugar, applesauce, oil and vanilla extract) until well combined.
Add the grated carrots to the bowl with the wet ingredients. Stir until combined.
In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.
Add the raisins to the bowl and fold them into the batter until just combined.
Divide the batter between ten greased or lined muffin wells. Sprinkle a little turbinado sugar on top of each muffin (optional).
Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

See how we calculate recipe costs here.

Notes

*You can safely substitute up to half of the flour for whole wheat flour without affecting the flavor or texture too much.

**The golden raisins are honestly my favorite part of these muffins. They add a subtle sweetness and more texture. Feel free to use regular raisins instead of golden raisins if that's what you have on hand.

***Adding a sprinkle of turbinado sugar on top of each muffin is totally optional, but it's such a special treat. It gives each muffin a sweet and light crunch on the top. If you don't have turbinado sugar, no worries, these muffins are still delicious without it.

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