Description
Indulge in the heartwarming flavors of Mother’s Day Carrot Cake Muffins. These moist, spiced delights are packed with fresh carrots and crunchy walnuts, topped with a luscious cream cheese frosting for an irresistible treat. Perfect for brunch or any occasion, these muffins are not just delicious—they’re a celebration of sweet memories and shared moments.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts (or pecans)
- 2 large eggs (room temperature)
- 1/3 cup vegetable oil
- Cream cheese frosting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, beat eggs and oil until fluffy. Gradually fold in grated carrots and walnuts.
- Pour the wet mixture into the dry ingredients and stir until just combined—avoid overmixing.
- Spoon batter into muffin cups, filling them three-quarters full. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Customize your muffins by adding dried fruits like raisins or swapping regular flour with whole wheat or gluten-free options. For maximum moisture, use freshly grated carrots and let muffins cool completely before storing.