Baking - Quick easy carrot cake muffins recipes

Author: Antonia Burris

Baking Breakfast Cupcakes amp Muffins Dessert

All the flavours of delicious carrot cake in handheld muffin size! Easy moist carrot cake muffins topped with a zingy lime drizzle icing!

Easy Carrot Cake Muffins
Easy Carrot Cake Muffins
Carrot Cake Muffins
Quick and Easy Carrot Cake “Blender” Muffins (Vegan, GF, Oil-Free, Refined Sugar Free)
How to make carrot muffins?
What is the best recipe for a carrot cake?
Are carrot cake muffins gluten free?
What are the ingredients in Betty Crocker carrot muffins?

Easy Carrot Cake Muffins

Easy moist carrot cake muffins topped with a zingy lime drizzle icing! All the flavours of delicious carrot cake in handheld muffin size!
Provided by: Beth Sachs
Total time: 26 minutes
Cook time: 18 minutes
Prep time: 8 minutes
Yields: 12 servings
Cuisine: British
Number of ingredients: 11

Ingredients:

140 g Caster Sugar
200 g Plain Flour
1 tsp Bicarbonate of Soda
100 ml Natural Yogurt
140 g Butter (melted in the microwave and cooled)
2 Eggs (beaten)
200 g Grated Carrot
1 tsp Cinnamon
1 Lime (zest)
100 g Icing Sugar
1½ Limes (juice)

Nutrition:

How to cook:

Preheat the oven to 190°C (170 fan / Gas 4) and line a 12 hole muffin tin with muffin cases.
Sieve the flour and bicarbonate of soda into a large mixing bowl and stir through the caster sugar.
Whisk together the cooled melted butter, yogurt and eggs in a jug, then gently fold them into the dry ingredients.
Mix in the grated carrot, cinnamon, and lime zest.
Spoon into 12 muffin cases and bake in a preheated oven for 18 minutes until golden.
Whisk together the icing sugar and lime juice to make a runny drizzle icing and drizzle over the top of the warm muffins.

Notes: Carrot Cake Muffins, Instructions. Preheat the oven to 375F (190C or 180C on a fan forced oven). Line a 12-cavity muffin pan with muffin papers. Whisk together the flour, …

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quick and easy carrot cake blender muffins vegan quick easy carrot cake muffins

Easy Carrot Cake Muffins

This Easy Carrot Muffins Recipe is the perfect quick breakfast or snack! An Easy Carrot Cake Muffins Recipe that everyone will love!
Provided by: Liz @ Tasty Treats & Eats
Total time: 27 minutes
Cook time: 12 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

Nutrition:

How to cook:

Preheat oven to 350 degrees and grease a muffin tin.
In a bowl add shredded carrots, olive oil, eggs, milk and vanilla extract. Mix well.
Stir in flour, sugar, cinnamon, baking soda and salt.
Fill the muffin tin cavities 3/4 of the way.
Bake for 15-18 minutes or until a toothpick comes out clean.
Allow to cool and enjoy!

Notes: Carrot Cake Muffins - Tried and True Recipes, Set the shredded carrot aside. In a medium-sized bowl, whisk the eggs one at a time. Add in the milk, applesauce, and vanilla extract. Whisk until …

Carrot Cake Muffins

Deliciously moist and fluffy muffins that are perfectly spiced, loaded with grated carrots, and topped with a sweet cream cheese glaze!
Provided by: Marsha
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 21

Ingredients:

4 oz (115g) cream cheese, softened
1/2 cup (62g) icing/powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk
1/2 cup (62g) plain/all-purpose flour
1/4 cup (50g) light brown sugar
1/2 teaspoon ground cinnamon
2 and 1/2 tablespoons (35g) unsalted butter, melted
3 cups (375g) plain/all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
3/4 cup (150g) caster/granulated sugar
1 cup (240ml) buttermilk*
1/2 cup (120ml) vegetable oil
1 teaspoon vanilla extract
2 large carrots, grated (about 8oz / 250g)

Nutrition:

Calories: 397 calories
Carbohydrate: 60 grams carbohydrates
Cholesterol: 43 milligrams cholesterol
Fat: 14 grams fat
Fiber: 2 grams fiber
Protein: 7 grams protein
Saturated Fat: 3 grams saturated fat
Serving Size: 1 muffin
Sodium: 221 grams sodium
Sugar: 27 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 10 grams unsaturated fat

How to cook:

Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, and set aside.
Whisk together the flour, baking powder, salt, and spices. Set aside.
In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the grated carrots. The mixture will be thick and somewhat lumpy.
In a small bowl, whisk together the flour, sugar, and cinnamon. Add the melted butter, and mix until evenly distributed and the mixture is crumbly.
Spoon the muffin batter into the prepared pan (fill to the top for very tall muffins), top with the crumb mixture, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.
Whisk together the cream cheese and icing sugar until smooth and combined. Add the vanilla and milk, and mix until combined. Add more icing sugar for a thicker glaze.
Drizzle the glaze over the cooled muffins.

Notes: Healthy Carrot Cake Muffins, Add in the baking soda, cinnamon, sea salt, ginger, nutmeg, and pulse a few more times until the mixture is evenly combined. Set aside. Mix the …

Quick and Easy Carrot Cake “Blender” Muffins (Vegan, GF, Oil-Free, Refined Sugar Free)

With the help of a blender, these simple and delicious muffins come together in no time.
Provided by: Michael Monson
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

1 ½ cups (175g) rolled oats or 1 cup whole oat groats or steel cut oats*
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground ginger
pinch salt
1 large very ripe banana
½ cup plant milk of choice
3 to 4 tablespoons maple syrup, agave, or coconut sugar
½ teaspoon vanilla extract
3 tablespoons chickpea flour
1 teaspoon apples cider vinegar
¼ cup 1 small carrot finely grated carrot, squeezed dry.
¼ cup raisins (optional but highly recommended)
2 tablespoons toasted coconut flakes (optional but highly recommended)
¼ cup chopped walnuts (optional but highly recommended)

How to cook:

Preheat the oven to 375 F. (or 350 F. convection)
Add the “dry” ingredients to a blender, and blend until the oats have turned into flour. Transfer the “dry” mixture to a mixing bowl. Add the “wet” ingredients to the same blender, and blend until creamy. Pour the “wet” into the bowl with the “dry”, and stir until combined. Mix in fillings of choice, except for the chopped walnuts.
Divide batter into 6 lined muffin cups, filling each one to the top. Top with a few pieces of chopped walnuts before placing them in the oven and baking at 375 F. (or 350 F. convection) for 15 to 17 minutes. The muffins are done when you can touch the tops of the muffins and feel that they are cooked all the way through.
Remove muffins from the oven. Eat as soon as they are cool enough to handle. Let muffins cool completely before storing in an air-tight container.
Note: If using silicone baking liners, remove the muffins from the liners as soon as they are cool enough to handle to prevent the muffins from getting soggy.

Notes: Carrot Muffins - Pretty. Simple. Sweet, In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside. In a mixer bowl fitted with paddle …