These moist, flavorful carrot muffins deliver the classic carrot cake taste with a touch of cinnamon. Tender inside with perfectly domed muffin tops! 
These carrot cake muffins are loaded with freshly grated carrot, warm spices and brown sugar. They stay moist in the center and develop a lovely domed top with a slight crunch. I call them carrot cake muffins because their texture and flavor closely resemble a classic carrot cake. They’re not trying to be a health food—think of them as hearty muffins rather than cupcakes.
Carrot Cake Muffin Recipe
This version uses oil instead of butter for extra tenderness and moisture. The oil is undetectable once mixed with the carrots, spices and vanilla, leaving you with a well-balanced, richly flavored muffin.
- Start by whisking the dry ingredients together: all-purpose flour, cinnamon, nutmeg, baking powder, baking soda and salt. This helps evenly distribute the leavening agents and spices.
- In a separate large bowl, whisk the wet ingredients and sugars: vegetable oil, brown sugar, granulated sugar, eggs, vanilla and milk. The combination of brown and white sugar adds depth of flavor.
- Carefully add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be a bit sticky—that’s normal.
- Fold in the grated carrot and the chopped walnuts or pecans, if using. Finely grating the carrots helps them integrate into the batter and release moisture. Nuts are optional.
- Spoon the batter into a lined 12-cup muffin pan, filling each liner slightly more than three-quarters full.
- Bake at 375°F (190°C) for about 20–25 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.
Baking Tips
Use freshly grated carrots rather than pre-packaged julienned or shredded carrots. Freshly grated carrots add both the moisture and the fresh flavor these muffins need to stay tender and flavorful.
Want more muffin ideas? Try other classic muffin recipes like banana, blueberry, chocolate chip or zucchini chocolate muffins for variety.
Carrot Cake Muffins
20 mins
25 mins
45 mins
12 muffins
Equipment
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12-cavity muffin pan
Ingredients
- 2 cups all-purpose flour (250 grams)
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil (120 ml)
- 1/2 cup brown sugar (100 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (60 ml)
- 1 1/2 cup grated carrot*
- 3/4 cup chopped walnuts (about 75 grams) or pecans, optional
Instructions
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Preheat the oven to 375°F (190°C). Line a 12-cavity muffin pan with paper liners.
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Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.
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In a large bowl, whisk the oil, brown sugar, granulated sugar, eggs, vanilla and milk until smooth and lump-free.
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Gently add the dry ingredients to the wet ingredients, mixing in about half at a time until just combined.
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Fold in the grated carrot and chopped walnuts until evenly distributed.
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Divide the batter among the 12 liners, filling each a little more than three-quarters full.
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Bake for 20–25 minutes, or until the tops are domed and a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
- Carrots: Use freshly grated carrot for best flavor and moisture. Avoid pre-packaged julienne or pre-shredded carrots.
- Walnuts: Pecans can be used instead, or omit nuts if you prefer.
- Storage: Store muffins in an airtight container at room temperature for up to three days. They freeze well once fully cooled.
- Nutrition: Nutrition figures are estimates per muffin (with walnuts) assuming 12 equal muffins.