Description
Delicious, moist carrot cake muffins bubbling with warm spices—perfect for a Mother’s Day treat or everyday snacking.
Ingredients
Scale
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 cup grated carrots
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ¼ cup water
- ¼ cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk flour, sugars, leaveners, salt, and spices in a bowl.
- In another bowl, whisk egg, milk, oil, vanilla, and water.
- Combine wet and dry ingredients until just mixed; fold in carrots and pecans.
- Divide batter into cups (about ⅔ full).
- Bake 20–22 minutes until golden and a toothpick comes out clean.
- Cool on a rack and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American