Carrot Cake Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Moist, spiced muffins loaded with grated carrots and walnuts, baked to golden perfection for a wholesome sweet treat that secretly packs in vitamins. This American-inspired kid-friendly recipe, ready in about 35 minutes, layers carrots, all-purpose flour, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 12 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. Step 2: Whisk 1 cup all-purpose flour, 1/2 cup sugar, 1/2 tsp ground nutmeg, 1/2 tsp baking powder, and 1/4 tsp salt in a large bowl.
  3. Step 3: In a separate bowl, beat 1/2 cup vegetable oil and 2 large eggs until smooth, then stir in 1 tsp ground cinnamon.
  4. Step 4: Add 2 cups grated carrots and 1/2 cup chopped walnuts (if using) to the wet ingredients and mix well.
  5. Step 5: Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
  6. Step 6: Divide batter evenly into muffin cups, filling each 3/4 full.
  7. Step 7: Bake for 18-20 minutes until a toothpick inserted comes out clean and edges are golden.

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