Springtime is the time of year when I usually make carrot cake. And some years back, I came across this recipe for Carrot Cake Muffins when I was doing a cookbook review. So now I’m hooked on both carrot cake and carrot cake muffins! 🙂 These muffins are definitely another yummy way to enjoy that wonderful carrot cake flavor.
The recipe is easy to make, and it’s from The Slim Down South Cookbook, which has a great collection of recipes that are both on the healthy side and delicious. Crushed pineapple makes them moist and there are lots of healthy shredded carrots mixed into the batter, too! Enjoy these muffins for breakfast or brunch—it’s always nice to start the day with something tasty as well as good for you, right? 🙂
Carrot Cake Muffins
CARROT CAKE MUFFINS from The Slim Down South Cookbook
Makes 18 muffins
1 3/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon table salt
1 1/2 teaspoons ground cinnamon
1/4 cup vegetable oil (I used light olive oil instead)
1 Tablespoon vanilla extract
2 (8-ounce) cans crushed pineapple in juice, drained
2 large eggs
2 cups shredded carrots (you can use the pre-shredded carrots to save time if you want)
Paper baking cups
Cooking spray
Preheat oven to 350˚F. Combine first 5 ingredients in a large bowl; make a well in center of mixture.
Whisk together oil and next 3 ingredients; add to flour mixture, stirring just until moistened. Fold in carrots. Place paper baking cups in 18 muffins cups, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
Bake at 350˚F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Serve warm or at room temperature.
Based on 18 muffins: Serving Size 1 muffin Calories 128 Fat 3.8g (sat 0.5, mono 1.6g, poly 1.5g) Protein 2.1g Carb 21.5g Fiber 0.9g Chol 21mg Iron 0.8mg Sodium 223 mg Calc 11mg
Recipe used with permission | nancy-c.com
I must have filled my muffin cups a little fuller than two-thirds full, because I ended up with 17 muffins instead of 18. But I liked how full and rounded they turned out, so I’d probably do that again. My baking time was 22 minutes. I was out of cooking spray, so I filled my paper liners without spraying them and that worked out fine—the muffins just stuck slightly to the liners.
Are you a carrot cake fan? Have you made carrot cake muffins before?
Sharing at Meal Plan Sunday, Weekend Potluck, Farmhouse Friday, Fiesta Friday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, LouLou Girls, Happiness is Homemade.
NancyC 
12 responses to “Carrot Cake Muffins”
While I’m not a big cake eater, I do like carrot cake, so these sound really tasty.
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Yes, you may like these if you’re more of a muffin fan! 🙂
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I do like muffins!
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I love carrot cake muffins! These look so moist and delicious, thank you for sharing your recipe 😊
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You’re welcome, Linda! 🙂
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My daughter would love these. She loves carrot cake with cream cheese frosting.
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Yes, I think she would–and you could always add some cream cheese frosting or icing to these if you want! 🙂
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[…] nancy c […]
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What a good idea–the taste of carrot cake but in a form that won’t be quite such a sugar overload. Thanks for the recipe!
Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
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That’s great! Thanks so much, Richella! 🙂
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I could almost smell these from here! These would be perfect for my snack at work. Yum! 😋
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Yes, these are great for a coffee or tea break. Jhuls! 🙂
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