no nut carrot cake muffins Archives

Soft moist Carrot Cake Muffins feature delicious shredded carrots, raisins and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal muffins are perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. These muffins never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later).

Watch the video and follow the instructions below to have these charming muffins ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

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Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together. Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth.

Add shredded carrots & raisins

Fold with spatula.

Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional).

Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

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Carrot Cake Muffins (no nuts)

Carrot Cake Muffins are moist for days, not too sweet, perfect for breakfast and delicious when served warm.

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Prep Time 10

Cook Time 20

Total Time 30

Course Baked Goods, Breakfast, Brunch

Cuisine American

Servings

Calories

Equipment

Muffin Tins

Ingredients

1 ½ c (215 g) all-purpose flour
1 ½ cups shredded carrots packed
¾ cup raisins
½ cup canola or vegetable oil
¼ cup sour cream (full fat) room temperature
¼ cup granulated white sugar
¼ cup light brown sugar
1 ½ tsp vanilla extract
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
½ tsp baking soda
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground gloves optional
2 large eggs room temperature
crystal sugar (optional) topping

Instructions

Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together.
Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth. Add shredded carrots, raisins and fold with spatula.
Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional).
Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.