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Carrot Cake Muffins

These moist and fluffy Carrot Cake Muffins are packed with warm spices, grated carrots, walnuts, and raisins for a classic, cozy flavor. Quick to make and perfect for breakfast, snacks, or a sweet treat any time of day!
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Breakfast
Servings 8

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 cup carrots chopped
  • 1/2 cup walnuts chopped
  • 1/2 cup raisins
  • 1 cup brown sugar
  • 1/3 cup vegetable oil
  • 1 eggs large
  • 1 teaspoon vanilla extract

Instructions
 

  • .Preheat oven to 350°F and line a muffin tin with paper liners.
  • In a large bowl, whisk together flour,baking powder, baking soda, cinnamon and all spice.
  • In a separate bowl, mix grated carrots,walnuts, and raisins, brown sugar, granulated sugar, vegetable oil, eggs, andvanilla extract.
  • Pourwet ingredients into dry ingredients and mix until just combined.
  • Divide batter evenly among muffin cups,filling each about 3/4 full.
  • Bake in preheated oven for 18-20 minutes,or until a toothpick inserted into the center comes out clean.
  • Allow muffins to cool in the tin for 5minutes, then transfer to a wire rack to cool completely before serving.Sprinkle them with chopped walnuts or drizzle with maple syrup.