Carrot Cake Muffins Recipe

Name: Carrot Cake Muffins
Yield: 4 servings
Cuisine: American
Ingredients: 2 1/2 cups whole-wheat pastry flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon freshly grated nutmeg; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 2 eggs; 13 cup raw brown (turbinado) sugar; 13 cup canola oil; 1 13 cups buttermilk; 1 teaspoon vanilla extract; 23 cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or 2/3 cup chopped pecans; 1 1/2 cups grated carrots

Servings: persons

2 1/2 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 eggs
13 cup raw brown (turbinado) sugar
13 cup canola oil
1 13 cups buttermilk
1 teaspoon vanilla extract
23 cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or 2/3 cup chopped pecans
1 1/2 cups grated carrots

1
Preheat the oven to 375 degrees with the rack in the upper third of the space.
2
Oil or butter muffin tins.
3
Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
4
In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla.
5
Using a whisk or a spatula, stir in the dry ingredients and mix until well combined.
6
Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
7
Fold in the raisins or pecans and the carrots.
8
Spoon into muffin cups, filling them to just below the top (about 4/5 full).
9
Place in the oven, and bake 25 minutes until lightly browned and well risen.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups whole-wheat pastry flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and more.

Yes, Carrot Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Cake Muffins

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