Carrot Cake Muffins

Carrot Cake Muffins

Carrot Cake Muffins

Prep: 10-15 minutes
Cook Time: 22-25 minutes

Servings: Using our Large Scoop; 21 muffins

3 cups of grated carrots
3/4 cup of chopped pecans
1 cup vegetable oil
1 cup light brown sugar- packed
1/2 cup granulated sugar
4 eggs
1 tsp vanilla extract
2 1/2 cups of flour
4 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder


  1. Preheat oven to 350 degrees. Use cupcake liners or grease only the bottom of the muffin tins
  2. Grate 3 cups of carrots and set aside
  3. In a medium mixing bowl, combine vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well blended.
  4. In a separate bowl combine flour, cinnamon, salt, baking soda and baking powder. 
  5. A little at a time add flour mixture to the wet ingredients.
  6. Once well combined, fold in grated carrots and chopped nuts.
  7. Using our Jenaluca Large scoop divide batter into cups.
  8. Bake at 350 for 22-25 minutes. Muffins are done when a toothpick is inserted and comes out clean.

Carrot Cake Muffin Nutrition

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