Carrot Cake Muffins

🧾 Ingredients
2 cups (250 g) all-purpose flour
¾ cup (150 g) brown sugar (or white sugar)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp cinnamon
¼ tsp nutmeg (optional)
2 large eggs
½ cup (120 ml) vegetable oil
½ cup (120 ml) milk or yogurt
1 tsp vanilla extract
1½ cups (180 g) finely grated carrots 🥕
½ cup chopped walnuts or raisins (optional)
👩‍🍳 Instructions
Preheat Oven
Set oven to 180°C / 350°F. Line a muffin tray with paper liners.
Mix Dry Ingredients
In a bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients
In another bowl, whisk together eggs, oil, milk (or yogurt), and vanilla.
Combine
Pour wet ingredients into dry ingredients and mix gently (don’t overmix).
Add Goodness
Fold in grated carrots and walnuts or raisins.
Fill & Bake
Fill muffin cups about ¾ full.
Bake for 20–25 minutes or until a toothpick comes out clean.
Cool & Serve
Let muffins cool on a rack before enjoying.
✨ Tips & Ideas
Add cream cheese frosting for a bakery-style finish 🤍
Sprinkle a little sugar on top before baking for a crunchy crust
Perfect for breakfast, snacks, or lunchboxes!