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Bakery-Style Carrot Cake Muffins
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Bakery-Style Carrot Cake Muffins

These Bakery-Style Carrot Cake Muffins are soft, moist, and perfectly spiced with cinnamon and nutmeg. Loaded with freshly grated carrots and optional walnuts and raisins, they're an easy homemade breakfast, snack, or dessert that's ready in under 40 minutes.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bakery style carrot cake muffins, carrot cake muffins, carrot muffins, easy carrot muffin recipe, homemade muffins
Servings: 12
Calories: 245kcal

Ingredients

  • Dry Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Wet Ingredients
  • 2 large eggs room temperature
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ cup vegetable oil
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • Mix-Ins
  • 2 cups finely grated carrots
  • ½ cup chopped walnuts optional
  • ¼ cup raisins optional
  • Optional Topping
  • 2 tablespoons chopped walnuts
  • 1 tablespoon coarse sugar

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  • In another bowl, whisk together the eggs, brown sugar, granulated sugar, vegetable oil, applesauce, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
  • Fold in the grated carrots, walnuts, and raisins until evenly distributed throughout the batter.
  • Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle with chopped walnuts and coarse sugar if desired.
  • Bake for 20–24 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Freshly grate carrots for the best moisture and texture.
  • Do not overmix the batter to keep the muffins light and fluffy.
  • Room-temperature eggs help create a smoother batter.
  • Add crushed pineapple or shredded coconut for extra flavor.
  • Muffins taste even better the next day.

Nutrition (Per Muffin)

  • Calories: 245 kcal
  • Carbohydrates: 32g
  • Protein: 4g
  • Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 31mg
  • Sodium: 180mg
  • Potassium: 185mg
  • Fiber: 2g
  • Sugar: 17g
  • Vitamin A: 65% DV
  • Vitamin C: 2% DV
  • Calcium: 6% DV
  • Iron: 8% DV