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Carrot cake muffins glazed with sugar icing on a metal cooling rack, walnuts, and orange slices are lying around.

Carrot cake muffins

These easy carrot cake muffins, with a soft and moist texture, are made with orange zest and crushed walnuts. They are easy and quick to make at home within 45 minutes.
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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 222kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Stand mixer or hand mixer and a large mixing bowl
  • Muffin pan
  • Muffin liners

Ingredients

  • 200 g all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 130 g butter
  • 30 g vegetable oil
  • 200 g brown sugar
  • 2 large eggs at room temperature
  • 160 ml whole milk at room temperature
  • 80 g carrot finely grated
  • 1 orange zest
  • 40 g walnuts roughly chopped

Icing

  • 60 g powdered sugar
  • 1 tablespoon orange juice

Instructions

  • Preheat the oven to 180C (355F) and line a muffin pan with 12 paper liners.
  • In a bowl, combine the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl), beat the butter and sugar on medium for 3 minutes or until fluffy. Then, add the oil and beat again until incorporated.
  • Add the eggs one at a time and beat until the mixture has emulsified.
  • Add the dry ingredients in three parts – alternating with the milk, starting and ending with the dry ingredients – while beating on low until a homogenous and silky consistency is reached. The pattern should look like this: dry/milk/dry/milk/dry.
  • Then, fold in the carrots, orange zest, and walnuts using a rubber spatula.
  • Fill the paper liners ⅔ full and bake for 22-25 minutes or until a toothpick inserted in the center of the muffin in the middle of the pan comes out clean.
  • Remove from the oven and let the muffins rest for 5 minutes in the pan. Then, transfer onto a cooling rack to cool down to room temperature.
  • Combine the icing ingredients in a bowl and drizzle on top of the muffins.

Notes

Store completely cooled muffins in an air-tight container, or covered with plastic wrap on a plate at room temperature for up to 4 days.
 
Freeze for up to 2 months.

Nutrition

Nutrition Facts
Carrot cake muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
222
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
30
mg
10
%
Sodium
 
301
mg
13
%
Potassium
 
145
mg
4
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
24
g
27
%
Protein
 
4
g
8
%
Vitamin A
 
1222
IU
24
%
Vitamin C
 
7
mg
8
%
Calcium
 
101
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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