These carrot cake muffins have all the goodness of carrot cake in bite-size size. Perfect for breakfast, brunch, or quick snacks. These are light and airy but not overly sweet. Made with grated carrots, nuts, and dates.
Add almost all the flour mixture leaving a few tablespoons for the dates.
Add the chopped dates to the remaining flour and separate the pieces well so they don't clump together.
Then, add the carrots, nuts, and date mixture to the batter.
Divide the batter between 12 muffins cups.
Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.
Cool on the wire rack for 5 minutes before serving.
Carrots for carrot cakes and muffins
This is important so I want to make a special note.
Look for tender juicy carrots.
Don't use carrots that have been lying around in the fridge for days (the fridge tends to dry things out)
Use medium size not large carrots, not too small.
Never use pre-grated carrots that come in the supermarket. These tend to dry out like little sticks in the finished cake, cupcakes, or muffins.
Instead, grate the carrots fresh and your muffins will be sweet moist, and delicious.
Use the fine not the larger size of the grater. This will give your moist and tender carrot flavor.
This is my basic muffin recipe for all my oil-based muffins.
You can replace ½ cup grated carrots with chopped pineapple for a carrot pineapple muffins
You can replace 1 cup grated carrots with grated squeezed zucchini
Add ½ cup white chocolate chips for a carrot cake muffins with white chocolate chips
To create a bakery-style carrot cake muffins with a cracked dome on top add ½ teaspoon more baking powder, bake the muffins at 200 C / 392 F for 5 minutes then reduce the temperature to 190 C/ 374 F for the remaining time. The initial high heat gives these cupcakes a nice burst.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you