Carrot Cake Muffins
Updated February 27, 2024
Andrew Scrivani for The New York Times
- Total Time
- 25 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 ½ cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon salt
2 eggs
⅓ cup raw brown (turbinado) sugar
⅓ cup canola oil
1 ⅓ cups buttermilk
1 teaspoon vanilla extract
⅔ cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or ⅔ cup chopped pecans
1 ½ cups grated carrots
Nutritional analysis per serving
34 grams carbs; 28 milligrams cholesterol; 212 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 229 milligrams sodium; 5 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
- Step 2
Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
- Step 3
In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.
- Step 4
Spoon into muffin cups, filling them to just below the top (about ⅘ full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator and for a few months in the freezer.
Private Notes
Comments
I increased the sugar to 1-1/2 cups dark brown sugar and also increased the salt, using 2 tsp. Diamond Crystal Kosher salt.
Also I used yogurt instead of buttermilk, and baked this as a cake instead of muffins. In the oven now, so waiting to taste the results. The bowl lickin' was great...
These are great. Like some others, I used a combo of wheat (1 C) and white (1.5 C) flour. I also added 1 C shredded coconut with the grated carrots. No other changes, and the muffins are perfect; moist, tender, and flavorful.
I've just tasted the finished product, baked as a cake instead of muffins, and it's great, with the increase in sugar and salt.
I've noticed that many cake and muffin recipes are lacking in enough salt. We've carried our horror of that essential nutrient to a ridiculous extent. One can reduce the need for sweetening by increasing the salt, but decreasing the salt just leaves everything bland no matter how much sweetener you use.
Made these with grated parsnips (I didn’t have carrots) and they were great!
With all of the reviews, I knew to expect a less sweet muffin. That said, I didn’t add extra sugar, and I used the pecans instead of raisins, but I thought the sweetness level was perfect! Modifications were for what I had on hand- I used 0% fat plain Greek yogurt instead of buying buttermilk, regular brown sugar, and added an extra half cup of shredded carrots. Cut back on baking soda and baking powder based on reviews, and the muffins are great! Will make again.
Substituting 1:1 date sugar, pumpkin seeds: increases fiber, protein, minerals + lowers glycemic impact w/@ 245 kc, 4.5g fiber, .9mg iron, + 6g protein per muffin