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Carrot Cake Muffins

12 muffins
Servings 12 muffins
Author Natalie


For the muffins:

  • 2 large eggs
  • 120 grams 1/2 cup + 2 tbsp. light brown sugar
  • 60 ml. 1/4 cup milk or water
  • 125 ml. 1/2 cup vegetable oil
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 175 grams 1 ¼ cup all-purpose flour
  • 1 ½ tsp. baking powder
  • 2 large carrots finely grated

For the glaze (optional):

  • 3 heaping tablespoons powdered sugar
  • A little cold water

For decoration:

  • Whole almonds


Carrot cake muffins:

  1. Preheat oven to 180 Celsius degrees and line a muffin tin with baking paper.
  2. In a large bowl, place eggs, sugar, milk, oil, cinnamon and salt and whisk until smooth.
  3. Add flour and baking powder and mix just until a uniform mixture is obtained.
  4. Add the grated carrots and stir in until evenly dispersed in the mixture.
  5. Transfer the mixture to the muffin pan and fill the sockets to about 3/4 of their height.
  6. Bake for 15-20 minutes or until the muffins are golden-brown and set.
  7. Cool to room temperature.


  1. In a bowl, mix powdered sugar and about ½ a teaspoon of water until a mixture with a tahini texture is obtained. If the mixture is too liquid - add a little powdered sugar. If it is too thick - add a little water.
  2. Pour the icing over the muffins and garnish with whole almonds.

Recipe Notes

  • The muffins are kept in a closed container in the refrigerator for up to 4 days. It is recommended to warm them lightly before serving.
  • Healthier version: Use 80% whole spelt flour in the same amount instead of all-purpose flour.
  • Gluten-free version: Use gluten free flour mix in the same amount instead of all-purpose flour.
  • Prefer vegan muffins? In addition to using water instead of milk, convert the eggs into 100 grams of unsweetened apple puree.
  • If you do not like cinnamon you can omit.
  • If you want, you can also add coarsely chopped nuts to the muffins to add crunch.
  • The muffins can also be made without the sugar glaze.
  • Prefer to make the muffins as one big cake? The amount in the recipe is suitable for a round pan with a diameter of 18-20 cm or for a large loaf cake pan 30 cm long. Baking time will of course extend a bit.