Soft & Moist Carrot Cake Muffins (Bakery-Style at Home)

I love baking Carrot Cake Muffins when I want something cozy but not overly sweet. They give you all the warm spice and comfort of classic carrot cake, but in an easy, grab-and-go form.

I usually make a batch on the weekend, and somehow they disappear by Monday morning. These muffins are soft, lightly spiced, and packed with freshly grated carrots that keep them moist without feeling heavy. I also enjoy how flexible this recipe is—you can keep them simple or dress them up with nuts, raisins, or even a cream cheese swirl.

Whether I’m baking for family, guests, or just my own coffee breaks, these muffins always feel like a little homemade treat that’s worth the minimal effort.

Why You’ll Love This Recipe

Pro Tips

1. Finely grate the carrots so they blend smoothly into the batter
2. Don’t overmix the batter to keep the muffins tender
3. Use room-temperature eggs for better texture
4. Fill muffin cups about ¾ full for even rising
5. Add chopped nuts last to prevent overmixing
6. Check doneness with a toothpick—it should come out mostly clean
7. Let muffins cool slightly before removing from the pan
8. Store completely cooled muffins to avoid sogginess

FAQs

Can I use pre-shredded carrots?
Freshly grated carrots are best, as pre-shredded ones are too dry.

Can I make these muffins healthier?
Yes, you can swap part of the oil for applesauce or use whole wheat flour.

Do these muffins need frosting?
No, they’re delicious plain, but cream cheese frosting is optional.

Can I freeze carrot cake muffins?
Yes, freeze them in an airtight container for up to 2 months.

Why are my muffins dense?
Overmixing or using too much flour can make them heavy.

Carrot Cake Muffins

Soft, moist carrot cake muffins with warm spices and a tender crumb.Perfect for breakfast, snacking, or sharing with family and friends.

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Ingredients Method Notes

Ingredients

  

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup vegetable oil
• ¼ cup milk
• 1 ½ cups finely grated carrots
• ½ cup chopped walnuts or pecans optional
• ¼ cup raisins optional

Method

 

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
3. In a separate bowl, whisk eggs, sugar, oil, and milk until smooth.
4. Stir the dry ingredients into the wet ingredients until just combined.
5. Fold in grated carrots and optional add-ins.
6. Divide batter evenly among muffin cups.
7. Bake for 18–22 minutes, until a toothpick inserted comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

• Store muffins in an airtight container at room temperature for up to 3 days
• Refrigerate for longer storage, up to 5 days
• Add a cream cheese glaze for a dessert-style version