Carrot cake, a spicy, moist, dense cake that has always been one of the best-selling pastries. Of course, I am not going to make a carrot cake today, I am going to make carrot cake muffins, which are as delicious as a carrot cake and has the same characteristics, but also has a cream cheese filling. What could be better than this?
About This Recipe
If I had to choose, I would always prefer cupcakes and muffins to cakes. There are several reasons for my choice. First, they are easier to prepare and take less time to bake. Built-in portion control is another advantage of cupcakes and muffins that I can not ignore at all. Carrot cake muffins with cream cheese filling have a moist texture like carrot cake. The presence of brown sugar, cinnamon, ginger, and nutmeg makes these muffins taste spicy. If you like the taste of carrot cake, be sure to try the muffin as well.
What Do You Need to Make Carrot Cake Muffins?
- Flour: Use all-purpose flour for this muffin. fluff up the flour in the container. Then spoon the flour into the measuring cup. Use the back of a knife, to sweep away the excess flour.
- Carrots: This recipe uses 3 medium-sized carrots. It is better to use a fine or medium grater so that the carrot slices are not too big.
- Buttermilk: I always make buttermilk from a combination of milk and lemon juice, in this way you can use all kinds of milk, with the desired percentage of fat.
- Spices: The spices used in carrot muffins or cakes are usually a combination of ginger, cinnamon, nutmeg, and cloves.
- Brown sugar: In the recipes, when the type of brown sugar is not mentioned, it is better to use light brown sugar, but in this recipe, you can also use dark brown sugar as desired.
- Eggs: Eggs are usually used in all muffin recipes.
- Walnuts and raisins: I usually use both of these in carrot muffins, but you can ignore either according to your taste.
- Cream cheese
How to Make Carrot Cake Muffins?
Before starting, gather the ingredients and place them on the countertop. Be sure to sift the flour twice. Eggs should be at room temperature. In this recipe, you can add a mixture of cinnamon, ginger, cloves, and nutmeg to the said amount, or remove some of them and use your favorite spices. Usually, walnuts and raisins are rolled in flour and before adding to the mixture. Preheat the oven to 190°C or 374°F and line a 12-hole muffin tray with paper cases. Grate carrots with a fine grater. Pour the sifted flour into a clean bowl, add baking soda, baking powder, salt, and spices.
Whisk the dry ingredients well. In a bowl, whisk the brown and white sugar first, and then add the eggs. Now mix the sugar and egg mixture with the electric mixer for 5 minutes. After mixing the eggs and sugar, add the vanilla extract and stir until well combined. Add the oil and mix with medium speed until well combined. Add the buttermilk and mix until smooth. Add the grated carrots, stirring slowly for one minute. Add the dry ingredients and mix until just combined. Don’t over mix! Gently fold in the raisins and walnuts.
Did you like the carrot cake muffins recipe? Try my Biscoff muffins recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 1/2 cups grated carrots
- 2 eggs
- 1/3 cup buttermilk
- 1/3 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup raisins
Instructions
Step 1
Preheat the oven to 190°C or 374°F and line a 12-hole muffin tray with paper cases. Grate carrots with a fine grater. Pour the sifted flour into a clean bowl, add baking soda, baking powder, salt, and spices.
Step 2
Whisk the dry ingredients well. In a bowl, whisk the brown and white sugar first, and then add the eggs. Now mix the sugar and egg mixture with the electric mixer for 5 minutes. After mixing the eggs and sugar, add the vanilla extract and stir until well combined.
Step 3
Add the oil and mix with medium speed until well combined. Add the buttermilk and mix until smooth. Add the grated carrots, stirring slowly for one minute.
Step 4
Add the dry ingredients and mix until just combined. Don’t over mix! Gently fold in the raisins and walnuts.
Step 5
Spoon batter into paper cases.
Step 6
Bake for 15-20 minutes until golden brown.
Step 7
Cool in the pan on a wire rack for 10 minutes. Top with cookie butter and Biscoff cookies.
