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    Home » Recipes » Baking

    Easy Carrot Cake Muffins Recipe

    Published: Jul 6, 2022 · Modified: Mar 18, 2023 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    Jump to Recipe Print Recipe
    Carrot cake muffins pin image.

    Carrot cake muffins are a delicious baked treat that gives you the best of both worlds - the classic taste of carrot cake in a convenient muffin form!

    Perfect for lunchboxes, after-school snacks, Afternoon tea, and picnics, just like my chocolate courgette (zucchini) muffins!

    Carrot cake muffins on a cake stand.

    Fluffy and moist, these easy carrot cake muffins are super simple to make and quick to bake!

    The citrusy lime drizzle is a match made in heaven against the sweet cinnamon-spiced carrot cake underneath. One will not be enough!

    👩‍🍳 Love fruit muffins? Try my easy apple muffins with a cinnamon sugar topping!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredient notes
    • 🔪 How to make moist carrot cake muffins
    • 💭 Expert tips
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More muffin recipes
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    Here's why this is the best carrot cake muffin recipe!

    • Quick and easy to make.
    • Soft and fluffy texture.
    • They can be frozen, which means you can make a large batch and freeze some for later use.
    • Perfect for lunchboxes or taking on picnics as they're really easy to transport.

    🛒 Ingredient notes

    Ingredients for carrot cake muffins.

    Plain Flour - white plain flour is best, but for a healthier muffin use wholemeal.

    Bicarbonate of Soda - the raising agent which makes the muffins rise.

    Caster Sugar - or swap for granulated sugar.

    Cinnamon - ground cinnamon gives the muffins a lovely spicy warmth. You could also use nutmeg or mixed spice.

    Natural Yogurt - plain natural yogurt or use creme fraiche.

    Eggs - must be at room temperature.

    Butter - unsalted butter is best for muffins.

    Carrots - finely grated with a box grater.

    Lime - use the zest for the cake batter and the lime juice for the drizzle icing.

    Icing Sugar - for the drizzle icing.

    🔪 How to make moist carrot cake muffins

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Sieve the flour and bicarbonate of soda into a large mixing bowl and stir in the caster sugar.

    Two: Whisk together the cooled melted butter, yogurt, and eggs in a jug, then gently fold them into the dry ingredients.

    Three: Mix in the grated carrot, cinnamon, and lime zest.

    Four: Spoon into 12 muffin cases and bake in a preheated oven for 18 minutes.

    Making carrot cake muffin batter.

    Five: Whisk together the icing sugar and lime juice to make a runny drizzle icing.

    Six: Drizzle onto the warm muffins and allow to cool before eating.

    Carrot cake muffins with a lime drizzle icing.

    💭 Expert tips

    • Make sure your eggs are at room temperature before beginning the recipe. They mix into the batter much better when they aren't cold, and help the muffins to rise.
    • Try not to overmix the muffin batter. Gently fold the wet and dry ingredients together with a wooden spoon. This will result in a light and fluffy muffin, rather than a tough and chewy one!
    • Don't use pre-shredded carrots in this recipe as they will be too dry and hard. Grate the carrots yourself using a box grater on the finest grating side.

    📖 Variations

    • Add 100g of raisins for carrot and raisin muffins.
    • Mix in 50g of chopped walnuts or pecan nuts for crunch and texture.
    • Make healthy carrot cake muffins and use wholewheat flour instead of white flour (you can also skip the lime sugar drizzle).
    • Add chopped fresh pineapple for pineapple carrot muffins.
    • Swap the lime drizzle for a cream cheese frosting.
    Carrot cake muffin with lime drizzle.

    🥡 Storage

    Store: The muffins will keep in an airtight container or cake tin for up to 3 days.

    Freeze: The muffins can be frozen for up to 3 months.

    ❓ Frequently asked questions

    How do you shred carrots for muffins.

    Use a fine box grater or the grating attachment on your food processor.

    Can I use pre-grated carrots for carrot cake?

    It's best not to use pre-grated carrots as they lack moisture and can be hard.

    What makes muffins light and fluffy?

    Make sure all of the ingredients are at room temperature before using them, particularly the eggs. Then make sure your raising agent is evenly distributed through the dry ingredients before adding the wet ingredients to it.

    Why are my muffins tough?

    Tough muffins result from over-mixing the muffin batter. Mix the dry and wet ingredients separately first before mixing them together. Be gentle and it doesn't matter if the batter is a bit lumpy. Gently fold in additional ingredients like fruit, chocolate chips, and nuts.

    Carrot muffins on a cooling rack.

    😋 More muffin recipes

    • Lemon Drizzle Muffins
    • Gingerbread Muffins
    • Peanut Butter and Banana Muffins
    • Blackberry and Lemon Muffins
    • Blueberry and White Chocolate Muffins
    • Blackcurrant Muffins
    • Chocolate Banana Muffins

    Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!

    Recipe

    Carrot cake muffins on a cake stand.
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    5 from 7 votes

    Easy Carrot Cake Muffins

    Easy moist carrot cake muffins topped with a zingy lime drizzle icing! All the flavours of delicious carrot cake in handheld muffin size!
    Course Baking
    Cuisine British
    Keyword carrot cake muffins, easy carrot cake muffins, moist carrot cake muffins
    Prep Time 8 minutes
    Cook Time 18 minutes
    Total Time 26 minutes
    Servings 12
    Calories 233kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Kitchen Scales
    • Measuring Spoons
    • Mixing Bowl
    • Measuring Jug
    • Whisk
    • Cheese Grater
    • 12 Hole Muffin Tin
    • Muffin Cases

    Ingredients

    • 140 g Caster Sugar
    • 200 g Plain Flour
    • 1 teaspoon Bicarbonate of Soda
    • 100 ml Natural Yogurt
    • 140 g Butter melted in the microwave and cooled
    • 2 Eggs beaten
    • 200 g Grated Carrot
    • 1 teaspoon Cinnamon
    • 1 Lime zest

    Drizzle Icing

    • 100 g Icing Sugar
    • 1½ Limes juice

    Instructions

    • Preheat the oven to 190°C (170 fan / Gas 4) and line a 12 hole muffin tin with muffin cases.
    • Sieve the flour and bicarbonate of soda into a large mixing bowl and stir in the caster sugar.
      140 g Caster Sugar, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda
    • Whisk together the cooled melted butter, yogurt and eggs in a jug, then gently fold them into the dry ingredients.
      100 ml Natural Yogurt, 140 g Butter, 2 Eggs
    • Mix in the grated carrot, cinnamon, and lime zest.
      200 g Grated Carrot, 1 teaspoon Cinnamon, 1 Lime
    • Spoon the batter into 12 muffin cases and bake in a preheated oven for 18 minutes until golden.
    • Whisk together the icing sugar and lime juice to make a runny drizzle icing and drizzle over the top of the warm muffins. Allow to cool before eating.
      100 g Icing Sugar, 1½ Limes

    Notes

    Expert Tips:
    • Make sure your eggs are at room temperature before beginning the recipe. They mix into the batter much better when they aren't fridge cold, and help the muffins to rise.
    • Try not to overmix the muffin batter. Gently fold the wet and dry ingredients together with a wooden spoon. This will result in a light and fluffy muffin, rather than a tough and chewy one!
    • Don't use pre-shredded carrots in this recipe as they will be too dry and hard. Grate the carrots yourself using a box grater on the finest grating side.
     
    Variations:
    • Add 100g of raisins for carrot and raisin muffins.
    • Mix in 50g of chopped walnuts or pecan nuts for crunch and texture.
    • Make healthy carrot cake muffins and use wholewheat flour instead of white flour.
    • Add chopped fresh pineapple for pineapple carrot muffins.
    • Swap the lime drizzle for a cream cheese frosting.
     
    Storage:
    Store - The muffins will keep in an airtight container or cake tin for up to 3 days.
    Freeze - The muffins can be frozen for up to 3 months.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Carrot Cake Muffins
    Amount per Serving
    Calories
    233
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0.003
    g
    Polyunsaturated Fat
     
    0.2
    g
    Monounsaturated Fat
     
    0.4
    g
    Cholesterol
     
    28
    mg
    9
    %
    Sodium
     
    118
    mg
    5
    %
    Potassium
     
    118
    mg
    3
    %
    Carbohydrates
     
    40
    g
    13
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    21
    g
    23
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    2846
    IU
    57
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    43
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

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    Reader Interactions

    Comments

    1. Jacqueline Meldrum

      July 14, 2022 at 2:54 pm

      5 stars
      Those are so pretty Beth and I love the lime icing. I bet they taste lush!

      Reply
    2. Dana

      July 14, 2022 at 3:00 pm

      5 stars
      These turned out beautifully and let me tell you, they did NOT last in this house! Planning on making another batch this weekend!

      Reply
    3. Andrea

      July 14, 2022 at 3:10 pm

      5 stars
      These easy carrot cake muffins sound fantastic. I really like the lime glaze on top too. It really brings a zing to the muffin.

      Reply
    4. Tayler Ross

      July 14, 2022 at 3:10 pm

      5 stars
      I made these muffins for breakfast this morning and OMG were they delicious! Thanks so much for sharing the recipe!

      Reply
    5. Amanda Wren-Grimwood

      July 14, 2022 at 3:15 pm

      5 stars
      Anything carrot cake is on my list. I really love the lime drizzle too!

      Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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