Spiced Carrot Cake Muffins Recipes

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SPICED CARROT CAKE



Spiced Carrot Cake image

Cinnamon is commonly used to spice carrot cake but we recommend using cardamom here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Number Of Ingredients 11

1/4 cup vegetable oil, plus more for pan
1 cup (spooned and leveled) all-purpose flour, plus more for pan
1 teaspoon baking soda
1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1/3 cup low-fat plain yogurt
1 cup finely shredded, packed (about 2 medium) carrots
Quick Glaze, or confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
  • In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
  • Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.

Nutrition Facts : Calories 259 g, Fat 8 g, Protein 3 g

CARROT SPICE MUFFINS



Carrot Spice Muffins image

This is my FAV muffin. It is unbelievable moist! And has the best flavor! The nuts and raisins are optional.

Provided by YOURPALAL

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 40m

Yield 36

Number Of Ingredients 14

1 ½ cups all-purpose flour
1 ½ cups wheat bran
¼ cup wheat germ
½ cup brown sugar
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
¼ cup molasses
¼ cup vegetable oil
1 ½ cups milk
1 ¼ cups grated carrots
½ cup chopped and toasted walnuts
½ cup chopped raisins

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.
  • In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
  • Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 13.6 g, Cholesterol 11.1 mg, Fat 3.3 g, Fiber 1.6 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 30.4 mg, Sugar 6.3 g

SPICED CARROT MUFFINS



Spiced Carrot Muffins image

These can be a quick breakfast treat or a mid-afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)

Steps:

  • Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
  • In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
  • Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
  • Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

SPICED CARROT CAKE



Spiced Carrot Cake image

My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. -Jaris Dykas, Knoxville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 14

3 large eggs, room temperature
1 cup packed brown sugar
3/4 cup fat-free plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots (about 6 medium)
FROSTING:
1/2 cup heavy whipping cream
4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

MINI SPICED CARROT MUFFINS



Mini Spiced Carrot Muffins image

The Indian spice-mix garam masala gives these muffins a delicious and grown-up twist. I love using bright, festive mini-muffin liners, they remind me of a Holi party, the Hindu festival of colors.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 48 mini muffins

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon garam masala
1/2 teaspoon fine salt
1/4 teaspoon baking soda
3/4 cup light brown sugar
1 cup finely shredded carrots (about 3 small carrots)
3/4 cup yogurt
1/2 cup vegetable oil
1/2 cup golden raisins, plumped in hot water and drained
1/4 cup shredded sweetened coconut
1 teaspoon freshly grated ginger
1/2 teaspoon lemon zest
2 large eggs
Turbinado sugar for sprinkling, optional

Steps:

  • Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
  • Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers.
  • Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl.
  • Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps).
  • Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top. Sprinkle with turbinado sugar, if using.
  • Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes. Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking. Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes.

SPICED ZUCCHINI CARROT MUFFINS



Spiced Zucchini Carrot Muffins image

Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!

Provided by sassbyheather

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 21

Number Of Ingredients 14

1 cup butter
1 cup white sugar
3 eggs
2 cups grated zucchini
1 cup grated carrots
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup raisins
½ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
  • Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 28 g, Cholesterol 49.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 254.4 mg, Sugar 12.6 g

SPICED CARROT OATMEAL MUFFINS



Spiced Carrot Oatmeal Muffins image

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They're like a hug in a muffin wrapper!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 15

2 cups all-purpose flour (can sub 1 cup for whole wheat flour or all for white whole wheat flour)
1 cup rolled oats + a couple extra tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup milk (can substitute unsweetened almond milk)
3/4 cup packed brown sugar
3/4 cup unsweetened applesauce*
1/3 cup canola oil
1 large egg
2-3 medium carrots (finely grated (about 2 cups))

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
  • Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
  • Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
  • Allow to cool for about 10 minutes before removing from the muffin tin.
  • Serve plain or with butter (or vegan butter) if desired.
  • Store in an airtight container at room temperature for 2 - 3 days or freeze.

Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Sugar 16 g, Sodium 275 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Cholesterol 16 mg

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Top Asked Questions

How do you make a carrot Spice Muffin?
In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened.
How do you make a spiced carrot cake?
Place eggs, granulated sugar, oil, buttermilk and vanilla in large bowl; mix with an electric mixer on low until blended. With mixer running, add flour mixture and then carrots. Mix until blended. Pour batter evenly into pans. Bake 30 to 35 minutes or until cakes test done. Cool cakes 5 minutes.
Can you add pumpkin puree to carrot muffins?
You can add some Pumpkin Puree for a Thanksgiving breakfast muffin, use olive oil or coconut oil instead of vegetable oil, or add vanilla extract to really make the spiced flavor pop. Check out the variations below for easy, delicious ways to make these Carrot Muffins your own.
What makes a healthy carrot cake Muffin healthy?
Healthy Carrot cake muffins made with less sugar than your average and more tender than any muffin you’ve ever had before! These are also loaded with tons of shredded carrots, coconut, and plump raisins. So easy, healthy, and delicious!

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