Carrot Cake Muffins Recipe | Yummly
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Jay Ander: "Moist and yummy. Will be making again" Read More
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Carrot Cake Muffins

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  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3/4 cup granulated sugar
  • 2 large eggs (beaten)
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla extract
  • 1 1/2 cups shredded carrots
  • 1/2 cup chopped walnuts (optional)
  • 4 oz. cream cheese (softened)
  • 3 Tbsp. powdered sugar
  • 1/2 tsp. vanilla extract
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    NutritionView More

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    Calories270Calories from Fat140
    Total Fat16g25%
    Saturated Fat3g15%
    Trans Fat0g
    Calories from Fat140
    Total Carbohydrate28g9%
    Dietary Fiber1g4%
    Vitamin A45%
    Vitamin C2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Jay Ander 8 months ago
    Moist and yummy. Will be making again
    Reviewer Profile Image
    Brieona Stewart a year ago
    These muffins were AMAZING!! they were soft and fluffy they tasted delicious! i made these for my family and they LOVED them! i will definitely be making these again!
    Reviewer Profile Image
    Lilia L. 2 years ago
    Pretty good! I had to add about 1 tbsp of oil and 1 tbsp of millk to the batter cuz it was too thick. Baked for 22 mins and it turned out great. Didn’t use any icing.
    Reviewer Profile Image
    Kathy 2 years ago
    Great! Moist without being too oily. Made them with the icing, but I'm sure they'd be delicious plain, too.
    Reviewer Profile Image
    Boucké Near 2 years ago
    Batter was the consistency of cookie dough. Added an additional quarter of a cup of oil and they came out great. Didn’t make the frosting. They only needed 20 minutes in the oven.
    Reviewer Profile Image
    Victoria Muzenda 2 years ago
    Turned out perfect quick and simple recipe to make
    Reviewer Profile Image
    Darlys Corbitt 3 years ago
    I needed to add milk as the batter was much too thick otherwise great
    Reviewer Profile Image
    Dr. Daria 3 years ago
    Very nice...I used 1/2 the sugar and a cup of whole wheat flour+a 1/2 cup regular...turned out more dense probably but still moist and yummy!
    Reviewer Profile Image
    Lena B. 3 years ago
    Really yummy muffins! I doubled the cinnamon, added some ginger, cut the sugar down to 1/2 cup, to suit my family’s tastes, and also had to add a couple tablespoons of water to thin out the batter to muffin consistency, but they turned out delicious!
    Reviewer Profile Image
    LG 4 years ago
    Mine turned out great! I only made a half recipe. I used some leftover carrot raisin salad in it. So delicious I didn’t use the frosting part!!
    Reviewer Profile Image
    Liane Iwowari 4 years ago
    Mine turned out great! But, I had to add milk to it. This dough turned out so thick it was more like a cookie dough. And people that know how to cook, know that a muffin batter should never be that thick. I followed the recipe to the T. I had to add milk tho. The recipe was great tho and the muffins were delicious. I would have given it more stars but the consistency of the batter was not good.
    Reviewer Profile Image
    Not a fan of this recipe. Any baking recipe that has baking soda and no baking powder I’m hesitant. I intentionally under measured but the baking soda flavor was still over-whelming. I still taste it in my palate and had the hiccups.
    Reviewer Profile Image
    anita kelly 5 years ago
    Very tasty! Good & moist.