Honey-Orange Carrot Cake Muffins

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 bursting with grated carrots and orange zest, sweetened with honey for a vibrant spring dessert. This American-inspired Easter recipe, ready in about 45 minutes, layers all-purpose flour, baking powder, ground cinnamon 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 150 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: 25 min Cook: 20 min Serves 12 American cuisine 150 cal/serving

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Ingredients

2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup unsalted butter
1/4 cup honey
2 large eggs
1.5 cups grated carrots
2 tbsp orange zest
1/4 cup orange juice
1/4 cup coconut oil

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Instructions

Step 1: Preheat oven to 375°F (190°C) and line a muffin tin with paper liners. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt.
Step 2: In a separate bowl, beat 1/2 cup unsalted butter and 1/4 cup honey until creamy. Add 2 large eggs one at a time, beating well after each addition. Stir in 2 tbsp orange zest and 1/4 cup orange juice.
Step 3: Pour wet ingredients into dry ingredients and mix until just combined. Gently fold in 1.5 cups grated carrots and 1/4 cup melted coconut oil.
Step 4: Scoop batter into muffin cups, filling each 3/4 full. Bake for 18-20 minutes until a toothpick inserted comes out clean.