Carrot Cake Muffins are a bite size version of classic carrot cake and are a delicious way to sneak some veggies into breakfast or snack!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Carrot cake is a favorite spring time dessert, but now you can have carrot cake any time of day, with these delicious Carrot Cake Muffins! They’re moist, a little sweet, and chock full of healthy and delicious carrots! So, they’re basically a vegetable, right? Ok, maybe not quite, but they are definitely a healthier option for your sweet tooth.
I had a lot of fun making these, as I used tri-colored carrots (orange, white, and purple) and I thought the variety of colors was so pretty! Plus, I don’t see many carrots around here that aren’t orange, so it’s just a fun change-up. I posted on our neighborhood page that I had these for anyone who wanted them, and had several very excited neighbors that came by! I mean, what better way to meet new neighbors than with delicious food?? It’s sort of like taking the new neigbor who moved in a cake or cookies to welcome them, except I’m the new neighbor and able to share with people in different parts of the neighborhood that I might not typically meet!
So, you can easily share with neighbors, serve your family for breakfast or a snack, or share at a girl’s brunch – so many ways to share the foodie love, and they will all be smiling between oohs and aahs and bites.
What you need to make Carrot Cake Muffins
1 ½ cups all-purpose flour
1 cup granulated sugar
½ tsp ground cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup vanilla Greek yogurt
1/3 cup light brown sugar, packed
2 large eggs, at room temperature
2 tsp vanilla bean paste (or vanilla extract)
2 cups finely grated fresh carrots
How to make Carrot Cake Muffins
Full Printable Recipe Below!
Preheat oven to 350 degrees F and spray mini muffin tins with cooking spray or line with cupcake liners, and set aside. (You can make these standard-size as well, you will just need to increase the cook time by 3 – 5 minutes.)
In a medium bowl, stir together the dry ingredients (flour, sugar, cinnamon, baking soda, baking powder and salt.)
In a large bowl or stand mixer bowl, add the yogurt, brown sugar, eggs and vanilla and mix until well-combined. Add the grated carrots and mix well.
Add the dry ingredients and mix on low until fully incorporated. Use a medium cookie scoop or tablespoon to fill muffin tins, about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes, then remove to a cooling rack to cool completely.
Serve warm or room temp. Can be stored in an airtight container for 3-5 days.
How to store Carrot Cake Muffins
You can store Carrot Cake Muffins in an airtight container for 3-5 days. They will hold up longer in the fridge than on the counter, but are best eaten within 5 days, either way.
Can you freeze Carrot Cake Muffins?
Absolutely! After they’ve cooled, toss those babies into a resealable plastic bag and into the freezer. When you want to eat one (or several), remove from the freezer and bring to room temp ont the counter, or in the fridge overnight. AFter they’ve thawed, you can pop them in the microwave for a few seconds if you want to enjoy them warm!
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Carrot Cake Muffins
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup vanilla Greek yogurt
- 1/3 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tsp vanilla bean paste (or vanilla extract)
- 2 cups finely grated fresh carrots
- Preheat oven to 350 degrees F and spray mini muffin tins with cooking spray or line with cupcake liners, and set aside. (You can make these standard-size as well, you will just need to increase the cook time by 3 – 5 minutes.)
- In a medium bowl, stir together the dry ingredients (flour, sugar, cinnamon, baking soda, baking powder and salt.)
- In a large bowl or stand mixer bowl, add the yogurt, brown sugar, eggs and vanilla and mix until well-combined. Add the grated carrots and mix well.
- Add the dry ingredients and mix on low until fully incorporated. Use a medium cookie scoop or tablespoon to fill muffin tins, about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes, then remove to a cooling rack to cool completely.
- Serve warm or room temp. Can be stored in an airtight container for 3-5 days.
Thursday #SpringSweetsWeek Recipes
Carrot Cake Muffins by Sweet Beginnings
Carrot Sponge Cake by Cindy’s Recipes and Writings
Coffee Cinnamon Rolls by A Day in the Life on the Farm
Crepes with Orange Butter and Almonds by That Recipe
Easter Cookie Cake by Kate’s Recipe Box
Key Lime Mini Loaf Cakes by Jen Around the World
Key Lime No Bake Cheesecake by Devour Dinner
Kumquat Lavender Marmalade by The Spiffy Cookie
Lemon Lavender Bread by Eat Move Make
Mini Coconut-Lemon Quick Bread by Palatable Pastime
No Churn Praline Coffee Ice Cream by For the Love of Food
Raspberry Almond Cappuccino Parfaits by Blogghetti
Raspberry Almond Scones with Coffee Glaze by Hezzi-D’s Books and Cooks
Rhubarb Cheesecake Bars by A Kitchen Hoor’s Adventures
Strawberry Cream Cheese Pie by House of Nash Eats
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