Description
A delightful blend of carrot cake and muffins, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk oil, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in grated carrots, walnuts, and raisins.
- Fill muffin tins with batter and bake for 20-25 minutes.
- Check for doneness with a toothpick.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- Can be frozen for up to a month.
- Adjust spices to taste.
Nutrition
- Serving Size: 1 cruffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: carrot cake cruffins, dessert, muffins, carrot cake, baking