Easy Carrot Cake Muffins with Fresh Carrots
If you’re looking for a simple, delicious baked treat to satisfy your sweet tooth, these Carrot Cake Muffins are it! Packed with freshly grated carrots, warm spices, and a touch of sweetness, these muffins are as good as they are easy to make.
Perfect for breakfast, a quick snack, or even dessert, this recipe will have you whipping up bakery-worthy muffins in no time. Plus, you can customize them to your liking with fun variations!

*This site contains affiliate links which means that I may receive commissions for purchases made through these links. As an Amazon Associate, we earn from qualifying purchases.
How to Make Easy Carrot Cake Muffins
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins (optional)
- 1 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract

Step-by-Step Instructions:
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- Mix the dry ingredients in a large bowl: flour, baking powder, baking soda, cinnamon, and allspice.
- Combine the wet ingredients in another bowl, including the grated carrots, walnuts, raisins (if using), brown sugar, vegetable oil, eggs, and vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined—avoid overmixing to ensure your muffins stay fluffy!
- Evenly divide the batter among the muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely. For a finishing touch, top with chopped walnuts or a drizzle of maple syrup.






Now that you have freshly baked carrot cake muffins, let’s dig into everything you need to know about storing, freezing, and customizing your treats.
Easy Muffin Recipes:
How to Store Carrot Cake Muffins
Once your muffins have cooled completely, place them in an airtight container to keep them fresh. If you plan to enjoy them within a couple of days, they can safely be stored at room temperature. Just ensure they are not exposed to humidity, as that can make them sticky.
How Long Will the Muffins Last at Room Temperature?
At room temperature, these muffins will stay fresh for up to 3 days. If you’d like to extend their shelf life, you can store them in the refrigerator for up to a week, but be sure to bring them to room temperature before serving to enjoy their soft, fluffy texture.

Freezer-Friendly Treats
One of the best things about these muffins is how well they freeze! To freeze:
- Once fully cooled, wrap each muffin tightly in plastic wrap to prevent freezer burn.
- Place the wrapped muffins into a freezer-safe bag or container.
- They can be stored in the freezer for up to 3 months.
To enjoy, simply thaw the muffins overnight in the refrigerator or at room temperature. You can also warm them in the microwave for 10–15 seconds for that fresh-out-of-the-oven goodness.
Easy Bread Recipes:
- Cheesy Zucchini Quick Bread
- Dried Cranberry Orange Quick Bread
- Easy Apple Cinnamon Bread
- The Easiest Cornmeal Muffins
Fun Variations to Try
Take your carrot cake muffins to the next level with these creative twists:
- Carrot Cake Cheesecake Muffins: Add a cream cheese filling before baking for a rich, velvety center.
- Healthier Option: Swap out half of the all-purpose flour for whole wheat flour.
- Coconut Delight: Mix shredded coconut into the batter for extra texture and natural sweetness.
- Nut Swap: Try pecans or pistachios instead of walnuts for a fresh flavor combination.
- Spicy Kick: Experiment with nutmeg, ginger, or a mix of both for a spicier flavor.
- Dried Fruit Options: Use dried cranberries or chopped dates in place of raisins for a new take on texture and sweetness.
- Light Glaze: Drizzle a cream cheese glaze on top for a lighter alternative to frosting.
With so many ways to customize, you can create a new version of these muffins every time you bake!
USA Pan Bakeware Muffin Pan, 12-Well, Aluminized SteelCheckered Chef Cooling Rack for Cooking and Baking – 8” x 11 ¾
Kaishun Cheese Grater, Box Grater for Cheese Stainless steel Vegetable Slicer Food Shredder 4-sided Convenience Gadgets for kitchen
Cuisinart Mixing Bowl Set, Stainless Steel, 3-Piece, CTG-00-SMB
Tips & Tricks for Perfect Muffins Every Time
- Grate Fresh Carrots: Always use freshly grated carrots for optimal moisture and flavor—pre-shredded ones tend to be drier.
- Don’t Overmix: Once the wet and dry ingredients combine, mix just until incorporated. Overmixing can make the muffins dense and chewy.
- Use a Muffin Scoop: To evenly distribute the batter, use a muffin or ice cream scoop. This ensures your muffins bake uniformly.
- Check for Doneness: A toothpick inserted into the center should come out clean. If it’s sticky, give the muffins a couple more minutes in the oven.

Final Thoughts
These easy carrot cake muffins are the perfect combination of convenience and deliciousness. Whether you’re enjoying them with a morning cup of coffee or sharing them with friends at brunch, they’re sure to impress. Plus, with so many ways to customize, you can make these muffins uniquely yours every time.
Why stop at just one batch? Whip up a batch today and experience the wholesome, spiced flavors for yourself!

Easy Carrot Cake Muffins
These easy carrot cake muffins are made with fresh carrots and warm spices for a delicious treat that's perfect for any time of day. Customize them with fun variations for your own twist!
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins (optional)
- 1 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- Mix the dry ingredients in a large bowl: flour, baking powder, baking soda, cinnamon, and allspice.
- Combine the wet ingredients in another bowl, including the grated carrots, walnuts, raisins (if using), brown sugar, vegetable oil, eggs, and vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined—avoid overmixing to ensure your muffins stay fluffy!
- Evenly divide the batter among the muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely. For a finishing touch, top with chopped walnuts or a drizzle of maple syrup.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Nordic Ware Prep & Serve Mixing Bowl Set, 4-pc, Set of 4, Coastal Colors
-
Pyrex 3 Piece Glass Mixing Bowl Set with 1, 1.5, 2.5 Quart Mixing Bowls for Kitchen, Baking, and Storage, Microwave, Freezer, and Dishwasher Safe , Proudly Made in the USA
-
Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 356Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 47mgSodium 315mgCarbohydrates 51gFiber 2gSugar 29gProtein 6g
I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.