It might be redundant to call these carrot cake muffins – when it comes down to it, the only thing that separates a cake from its muffin brother is a layer of frosting. Whatever you want to call them, these muffins are really delicious. In fact, they might become my new go-to carrot cake recipe.
You could try and pretend that the two cups of carrots in the batter makes these healthy, but one bite of these and you’ll know that’s not the case. Decadent is right – these are deliciously rich and hearty and will be sure to add a little something extra to your morning.
Decadent Carrot Cake Muffins (19 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 18 muffins (55 minis)
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/4 cups granulated sugar
- 3 eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1 tart apple (such as Granny Smith), peeled and shredded
- 2 cups shredded carrots
- 1/2 cup raisins
- 1/2 cup sweetened flaked coconut
- 1 cup chopped toasted walnuts
- Preheat oven to 375F.
- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In a medium bowl, whisk together sugar, eggs, oil, and vanilla until well blended. Mix in apple.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in carrots, raisins, coconut, and walnuts.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 20 minutes or until tops are just turning golden. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool. Store in airtight container.