Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Homemade Carrot Cake Muffins with Walnuts and Raisins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 22 reviews

  • Author: Amina
  • Total Time: 45 minutes
  • Yield: 8 muffins
  • Diet: Vegetarian

Description

Moist and flavorful carrot cake muffins packed with grated carrots, crunchy walnuts, and sweet raisins, these easy homemade muffins are perfect for breakfast, snacks, or a cozy treat any time of day. With warm spices like cinnamon and allspice, a touch of vanilla, and a hint of natural sweetness, they offer a perfectly balanced, tender crumb that everyone will love.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp allspice

Wet Ingredients & Mix-ins

  • 1 cup grated carrots
  • ½ cup chopped walnuts
  • ½ cup raisins
  • 1 cup brown sugar
  • ⅓ cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract

Instructions

  1. Preheat and Prepare Muffin Tin. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make cleanup easier.
  2. Combine Dry Ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and allspice until thoroughly combined, ensuring even distribution of leavening and spices.
  3. Mix Wet Ingredients and Add-ins. In a separate bowl, combine the grated carrots, chopped walnuts, raisins, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well to blend all the wet components and distribute the nuts and fruit evenly.
  4. Combine Wet and Dry Mixtures. Pour the wet ingredient mixture into the dry ingredients. Gently fold the batter together until just combined, taking care not to overmix to maintain a tender, fluffy texture.
  5. Fill Muffin Cups. Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow for rising without spilling over.
  6. Bake the Muffins. Place the muffin tin in the oven and bake for 18 to 20 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
  7. Cool Before Serving. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. For extra flair, sprinkle with additional chopped walnuts or drizzle with maple syrup before serving.

Notes

  • Do not overmix the batter to avoid dense muffins—stir just until ingredients are combined.
  • Finely grate the carrots for the best texture and even moisture distribution.
  • To prevent walnuts from sinking, toss them lightly with flour before adding to batter.
  • You can substitute raisins with chopped dates or dried cranberries for variation.
  • Use fresh ground cinnamon and allspice for optimal flavor impact.
  • Adding a splash of applesauce or Greek yogurt to the wet ingredients can increase moisture.
  • Start checking muffins at 18 minutes to prevent overbaking due to oven differences.
  • Enhance muffins by drizzling maple syrup or cream cheese glaze once cooled.
  • Store muffins in an airtight container at room temperature up to 3 days, refrigerate up to a week, or freeze for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Desserts & Sweet Treats
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/easy-homemade-carrot-cake-muffins-with-walnuts-and-raisins-recipe/