This super easy recipe for moist Carrot Cake Muffins is perfectly spiced with cinnamon, ginger, and nutmeg. Serve them warm with cinnamon butter and you won’t even miss the cream cheese frosting.
I would make these Carrot Muffins just for the smell alone. It’s such a warm and comforting aroma. Plus, I bake all year round. It could be a 101 degrees outside and I will still turn the oven on and bake up a storm. I’m an island girl. Heat doesn’t bother me.
When you think of Carrot Cake or Carrot Muffins you automatically think of cream cheese. That’s what I wanted to pair with these muffins at first because it’s traditional (and predictable) but I wanted to switch it up a bit. Mostly because I’m saving my cream cheese for something else but still, I wanted to do something different.
I was going to just do a simple cinnamon sugar topping but I decided on cinnamon butter instead. Have you ever had cinnamon butter? It’s basically the filling that you would use for cinnamon rolls. It’s so good. Odds are, you won’t use all of it on these muffins but don’t waste it. It’s also great on toast, waffles, biscuits, and these Banana Muffins.
And guys, you don’t have to make the cinnamon butter at all. These muffins taste great plain! Just serve them warm and you’re good to go.
They are a little on the smaller side though. My muffins are usually bakery style like these Double Chocolate Banana Brownie muffins but I enjoyed these little beauties. And because they’re so small they’re quick to cool so don’t stray too far from the kitchen once you pull them out the oven. Gotta grab ‘em while they’re hot!
It was the first fail I had gotten in a very long time. I don’t know how that slipped my mind though. Anyway, it technically wasn’t a fail, more like a lesson because I ended up fixing the issue and it resulted in these beautiful light and fluffy Carrot Muffins.
In the past I would’ve been so frustrated but I’m learning to learn from my mistakes and that means I am growing. Growth is good.
These muffins are also perfect for those certain miniature-sized people that don’t like to eat their vegetables. My kids devoured these and they didn’t even know there was carrot in them! Muhahaha. That’s evil laughter, by the way.
I like Carrot Muffins that are spiced; like, actually spiced. So there’s not only cinnamon in this recipe but ground ginger and ground nutmeg too. Don’t shy away from the spice guys. They work so well in these muffins. They’re perfect with a cup of hot tea in the morning (or coffee).
I didn’t bother to put shredded coconut in these muffins so I used coconut oil to make up for it.
The eggs for this recipe need to be room temperature so that the coconut oil doesn’t become solid and clump up. To bring the eggs up to room temperature you can place them in a bowl of very warm water or run them under very warm water for a minute or two. Not hard at all.
When you bake with clumped coconut oil it escapes from your baked goods. One time I made muffins with clumped coconut oil and they seemed just fine when I pulled them out the oven, but when I took a muffin out of the muffin pan there was a pool of oil in the muffin cup and the muffin was dry. In fact, all of the muffins were dry (as hell). What a waste! I’m still mad.
I love that the inside is so moist and fluffy and the outside is slightly crisp. It’s one of the best texture combinations.
I am so crazy for using baby carrots for this recipe though because they are a pain in the butt to grate. Seriously, if you’re going to buy carrots specifically for this recipe get large ones!
I know that some grocery stores sell shredded carrots and they may seem more convenient but they won’t work for this recipe because they’re still big pieces of carrot. They most likely won’t soften as they bake and you’ll probably end up with some crunchy raw carrots in your muffins. Yeah, very unpleasant.
As with all of my other recipes, this one is also easy and straight forward. So grab those carrots and get baking!
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots, slightly packed
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 2 tablespoons unsalted butter, softened
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
In a small bowl combine butter, brown sugar, cinnamon and vanilla extract. Set aside.
Preheat oven to 350°F. Line muffin pan with muffins liners and set aside.
In a large bowl, using a hand mixer combine coconut oil, both sugars, eggs and vanilla extract. Mix in the grated carrots.
Add flour, baking powder, cinnamon, salt, ginger, and nutmeg and gently fold until combined. DO NOT over mix.
Bake for 20 – 22 minutes.
Cool in pan for 5 minutes. Serve warm with cinnamon butter.
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