Carrot Cake Muffins

carrot cake muffin with a bite taken out of it

5 from 1 vote

If you love carrot cake, then you are going to love this carrot cake muffin recipe. These muffins are made with lots of shredded carrots, pecans, and sweetened coconut and they mix up in minutes! No mixer needed.

Prep Time15

Cook Time20

Resting Time20

Total Time55

Course: bread, Breakfast, Dessert

Servings: muffins

Calories: 293kcal

Author: Heather Perine

Ingredients

2 cups (240 g) all purpose flour spooned and leveled
½ cup (100 g) granulated sugar
½ cup (107 g) packd light brown sugar
½ teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 large eggs room temperature
½ cup (120 mL) neutral-tasting oil (I used vegetable)
6 tablespoons milk
2 teaspoons vanilla extract
2 cups finely shredded carrots about 4 large
½ cup (57 g) toasted chopped pecans (or walnuts)
½ cup (43 g) shredded sweetened coconut

Instructions

Combine dry ingredients. In a mixing bowl, whisk together flour, brown sugar, granulated sugar, salt, cinnamon ginger, nutmeg and baking powder. 2 cups (240 g) all purpose flour ½ cup (100 g) granulated sugar ½ cup (107 g) packd light brown sugar ½ teaspoon salt 1 tablespoon baking powder 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger
Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, milk, and vanilla. Fold in the carrots, pecans, and coconut just until moistened. 2 large eggs ½ cup (120 mL) neutral-tasting oil (I used vegetable) 6 tablespoons milk 2 teaspoons vanilla extract 2 cups finely shredded carrots ½ cup (57 g) toasted chopped pecans (or walnuts) ½ cup (43 g) shredded sweetened coconut
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.
Let the batter rest. For the best results I like to let the batter rest for 15-20 minutes (this results in a taller muffins).
Preheat and prepare pan. Preheat oven to 400°F (205℃). Line two muffin tins with alternately paper liners, or grease with non-stick cooking spray. I line the pan with only 6 liners each (skipping every other well). This makes for taller muffins.
Assemble. For each muffin, Spoon batter into prepared muffin filling up to the top.
Bake the muffins. Bake for about 20 minutes until a toothpick inserted in the center of the muffin comes out clean. Remove from the oven and allow the muffins to cool completely in the pan for about 5 minutes, then remove from the pan and continue cooling on a wire cooling rack.

Notes

Storage: I store my muffins, on cooled at room temperature in an airtight container for up to 2 days (but they usually can last a couple more) but I find they’re best if eaten within a couple days. Just make sure they are cooled and covered. I like to wrap in plastic wrap and place in a large freezer bag.
Freezing: You can freeze any leftover muffins as well. I store them in a sealable plastic bag for 3 months and thaw at room temperature before enjoying. If unbaked, I scoop the muffins in to the liners and freeze solid then transfer and pop in a bag to freeze for up to 3 months. And bake frozen, do not thaw, as normal but add a few minutes more of baking time.
Oil – Use a neutral-tasting oil like vegetable oil or canola oil. You could also use melted butter but your muffins might a bit more dense.
Grated Carrots - You can shred the carrots by hand using a box grater or use a food processor if you want them more finely shredded. You will need about 4 large carrots. I don't recommend using pre-shredded carrots as they can be too coarse and large.
Pecans - I like to stir in toasted pecans. I toast the pecan halves then chop finely. You could also use walnuts, or skip entirely if there is a nut allergy.
Coconut - You can use sweetened or unsweetened shredded coconut.

Nutrition