Carrot Cake Muffins

Intensity scale: Low = basic bowl-and-spoon work. Medium = some zesting or melting. High = multiple components or techniques. Here, it’s a solid Low.

---

Ingredients

For the Muffins (Dry)

• 1 ½ cups (190g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• 1 ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground ginger

For the Muffins (Wet)

• 2 large eggs (room temperature)

• ½ cup (100g) light brown sugar, packed

• ¼ cup (50g) granulated sugar

• ½ cup (120ml) vegetable oil (or melted coconut oil)

• ¼ cup (60g) unsweetened applesauce (or Greek yogurt)

• 1 tsp vanilla extract

• 1 ½ cups (150g) finely grated carrots (about 2 medium carrots)

Mix-ins

• ½ cup (50g) chopped walnuts or pecans (optional)

• ¼ cup (35g) raisins or chopped dried pineapple (optional)

For the Cream Cheese Swirl (optional but recommended)

• 4 oz (113g) full-fat cream cheese, softened

• 2 tbsp granulated sugar

• ½ tsp vanilla extract

---

Nutrition Information (per muffin, without walnuts/raisins)

*Add roughly +25 calories, +1g protein, +2g fat for walnuts. Nutrition is an estimate and not a substitute for professional advice.*

---

Instructions

1. Preheat and prepare

Time: 2 minutes | Intensity: Low
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

2. Whisk dry ingredients

Time: 2 minutes | Intensity: Low
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

3. Mix wet ingredients + sugar

Time: 3 minutes | Intensity: Low
In a separate medium bowl, beat the eggs, brown sugar, and granulated sugar with a fork or whisk until slightly frothy (about 45 seconds). Drizzle in the oil while whisking. Add the applesauce and vanilla; mix until combined.

Pro tip: No applesauce? Swap with ¼ cup plain yogurt or an extra egg. Avoid watery substitutions.

4. Combine wet into dry

Time: 1 minute | Intensity: Low
Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until no flour streaks remain. Do not overmix — a few small lumps are fine. Overmixing = tough, rubbery muffins.

5. Add carrots and optional mix-ins

Time: 2 minutes | Intensity: Low
Fold in the grated carrots. If using walnuts, pecans, or raisins, fold those in now. The batter will be thick and very fragrant.

6. Make the cream cheese swirl (if using)

Time: 3 minutes | Intensity: Low-Medium
In a small bowl, beat the softened cream cheese with sugar and vanilla until smooth. You can use a fork or small spatula — do not over-whip or it becomes runny.

7. Fill the muffin cups

Time: 3 minutes | Intensity: Low
Divide the carrot batter evenly among the 12 muffin cups (each about ⅔ full).

For the swirl: Dollop about 1 teaspoon of the cream cheese mixture onto the center of each muffin. Use a toothpick or the tip of a knife to gently swirl the cream cheese into the batter in a figure-8 motion — just 2–3 swirls, no more.

8. Bake

Time: 18 minutes | Intensity: Zero (waiting time)
Bake on the middle rack for 16–19 minutes. A toothpick inserted into the muffin part (not the cream cheese center) should come out clean or with a few moist crumbs.

9. Cool

Time: 10 minutes | Intensity: Low
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (about 10 more minutes). The cream cheese swirl sets as they cool.