Golden, moist, and delightfully spiced, Carrot Cake Muffins bring all the comforting flavors of classic carrot cake into a perfectly portable form. These bakery-style muffins are filled with freshly grated carrots, warm cinnamon, and a touch of brown sugar for sweetness that doesn’t overpower. Ideal for breakfast, a midday snack, or even a light dessert, they’re as versatile as they are delicious.

Whether you’re looking for a sweet treat to enjoy with your morning coffee or need something kid-approved to tuck into lunchboxes, these muffins are a total win. They freeze beautifully, come together with simple pantry ingredients, and stay moist for days. What’s not to love?

Why You’ll Love This Carrot Cake Muffins Recipe

These muffins are the best parts of carrot cake without the fuss of layers or frosting. They offer a hint of nostalgia with every bite, yet feel modern and wholesome thanks to their ingredient list. Perfectly spiced, not too sweet, and tender without being oily, they’re an easy go-to recipe that you’ll find yourself returning to often.

They’re also super adaptable—add chopped nuts, raisins, or even a swirl of cream cheese filling if you’re feeling indulgent. And since they’re made without frosting, they’re less messy and ideal for on-the-go eating.

What Kind of Carrots Should I Use?

Freshly grated carrots are key to perfect carrot muffins. Avoid pre-shredded carrots from the grocery store—they tend to be dry and hard. Use a box grater or food processor to shred your carrots finely for best texture and moisture. You want them to blend seamlessly into the batter without clumping.

Ingredients for the Carrot Cake Muffins

Each ingredient here plays a crucial role in creating the ideal muffin—tender, flavorful, and lightly sweetened.

All-purpose flour: The foundation that gives these muffins structure.
Baking soda and baking powder: A blend of both helps achieve the perfect rise.
Salt: Just a pinch enhances the other flavors.
Cinnamon: Warm spice that brings cozy carrot cake vibes.
Brown sugar: Adds sweetness with a touch of molasses richness.
Granulated sugar: Balances the depth of the brown sugar with a clean sweetness.
Eggs: Provide structure and bind everything together.
Neutral oil: Keeps the muffins moist without adding a strong flavor.
Vanilla extract: Adds depth and enhances the overall flavor.
Fresh carrots: The star ingredient! Grated carrots keep the muffins moist and naturally sweet.

How To Make the Carrot Cake Muffins

Step 1: Prep the Oven and Muffin Tin

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Lightly spray them with non-stick spray if desired.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the brown sugar, granulated sugar, eggs, oil, and vanilla until smooth and well-combined.

Step 4: Stir in the Carrots

Add the grated carrots to the wet mixture and stir until evenly distributed.

Step 5: Combine Wet and Dry

Add the dry ingredients into the wet mixture and stir just until combined. Be careful not to overmix.

Step 6: Fill the Muffin Tins

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 7: Bake and Cool

Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.

How to Store and Serve Carrot Cake Muffins

These muffins make a lovely addition to breakfast spreads, afternoon tea, or packed school lunches. One batch makes 12 standard muffins and can be easily doubled for a crowd.

Storage tips: Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze individually wrapped muffins for up to 3 months.