Carrot Cake Muffins (Oven or Air Fryer!)
Carrot Cake Muffins – all the flavors of classic carrot cake in muffin form! These moist and deliciously spiced carrot muffins are perfect for breakfast or a snack.
Servings: 10 - 12
Calories: 378kcal
Equipment
Ingredients
For the muffins
- ½ cup (125ml) vegetable oil
- ¾ cup (150g) soft brown sugar or dark brown sugar
- 1 large egg , room temperature
- 1 tsp vanilla bean paste , or extract
- 2 tsp baking powder
- ½ tsp baking soda (bicarbonate of soda)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 ¼ cups (150g) flour , all purpose / plain
- 1 ¾ cups (180g) carrots , freshly grated
- ½ cup (60g) pecans or walnuts , chopped
For the cream cheese frosting (optional)
- ½ cup (120g) cream cheese , full fat
- ½ tbsp honey
- ½ tsp vanilla bean paste , or extract
For the glaze (optional)
- 1 cup (120g) sugar, powdered / icing
- ½ tsp vanilla bean paste , or extract
- 2-4 tbsp milk , or water
- pinch salt
Instructions
Make the muffins
- Line a muffin tin with paper muffin cases or use a silicone muffin tin or cases instead, misting it with cake release first. Depending on how large the cases are you will have enough batter for 9-10 large or 12 smaller muffins.
- Add the oil, egg, sugar, spices, salt, baking powder and baking soda to a mixing bowl. Beat using a hand mixer or a balloon whisk until the ingredients are well incorporated.½ cup (125ml) vegetable oil, ¾ cup (150g) soft brown sugar , 1 large egg, 1 tsp vanilla bean paste, 2 tsp baking powder, 1 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp ground cloves, ¼ tsp salt, ½ tsp baking soda
- Gradually mix in the flour and then fold in the grated carrots and chopped nuts, if using. Make sure to scrape the bottom and sides of the mixing bowl with a spatula to make sure the batter is smooth.1 ¼ cups (150g) flour, 1 ¾ cups (180g) carrots, ½ cup (60g) pecans or walnuts
- Use a medium cookie scoop or spoon to fill each muffin case with batter, about two thirds full to allow space for the muffins to rise.
Bake in the oven
- Preheat the oven to 350°F (180°C) and bake for 22-25 minutes or until a tester inserted in the middle comes out clean. Transfer the muffins to a wire rack to cool down.
Bake in the air fryer
- Place the muffins in the air fryer basket, spaced apart. Bake at 340°F (170°C) for 23-25 minutes or until a toothpick inserted in the middle comes out clean. Once done, let them rest in the basket for a few minutes and then transfer to a cooling rack.
Make the frosting / glaze (optional)
- Beat full-fat cream cheese, honey and vanilla until smooth. Spoon some of the frosting over each muffin and serve.½ cup (120g) cream cheese, ½ tbsp honey, ½ tsp vanilla bean paste
- Combine all the glaze ingredients together in a small bowl. Drizzle over the muffins before serving.1 cup (120g) sugar, powdered / icing, ½ tsp vanilla bean paste, pinch salt, 2-4 tbsp milk
Video
Nutrition
Calories: 378kcal | Carbohydrates: 48g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 122mg | Potassium: 170mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3925IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
