Carrot Cake Muffins

All the spice and moisture of carrot cake, without the frosting commitment.

Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Yield12 muffins
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Before You Start

Carrot cake works brilliantly as a muffin because the batter is wet enough to survive the high heat that gives you a proper domed top. Grate the carrots finely, on the small holes, so they melt into the crumb rather than sitting in it as orange threads.

Instructions

0 of 6 done

  1. Heat the oven to 200°C / 400°F and line a 12-hole tin. The high heat is deliberate and it's what makes muffins dome instead of spreading flat.

  2. Whisk the oil, brown sugar, eggs and yogurt together until smooth, then stir in the grated carrot.

  3. In another bowl mix the flour, baking soda, baking powder, cinnamon, nutmeg and salt.

  4. Tip the dry into the wet and fold with about ten strokes. Stop while it still looks a little rough. Overmixed muffin batter bakes into tough peaks.

  5. Fold through the walnuts and raisins, then fill the cases right to the top. Full cases are what give you the bakery overhang.

  6. Bake at 200°C for 5 minutes, then drop the heat to 175°C / 350°F without opening the door and bake another 15 to 17 minutes.

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💡 Baker's tips

  • The two-temperature bake is the whole muffin-top trick. The initial blast sets a tall dome before the crumb has time to spread.
  • Squeeze the grated carrot only if it's dripping. A little moisture is welcome here and dry carrot makes a tighter crumb.

🔀 Make it your own

  • Add ½ cup (40 g) shredded coconut or a handful of chopped pineapple for a hummingbird lean.
  • Pipe a blob of cream cheese frosting on the cooled muffins if you want the full carrot cake experience.

📦 Storing & freezing

Airtight at room temperature for 3 days, and they're better on day two. Freeze for 2 months.

❓ Frequently asked

How many grams is a cup of grated carrot?

About 110 g per US cup loosely packed, so the 2 cups here is roughly 220 g, or 3 medium carrots.

Can I use pre-shredded carrots?

You can, but they're thick and dry and stay stringy in the crumb. If they're all you have, pulse them a few times in a processor first.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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