Carrot Cake Muffins
Carrot Cake Muffins Recipe With Cream Cheese Filling
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 1/2 cups grated carrots
- 2 eggs
- 1/3 cup buttermilk
- 1/3 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup raisins
Instructions
- 1
Step 1
- 2
Preheat the oven to 190°C or 374°F and line a 12-hole muffin tray with paper cases. Grate carrots with a fine grater. Pour the sifted flour into a clean bowl, add baking soda, baking powder, salt, and spices.
- 3
Step 2
- 4
Whisk the dry ingredients well. In a bowl, whisk the brown and white sugar first, and then add the eggs. Now mix the sugar and egg mixture with the electric mixer for 5 minutes. After mixing the eggs and sugar, add the vanilla extract and stir until well combined.
- 5
Step 3
- 6
Add the oil and mix with medium speed until well combined. Add the buttermilk and mix until smooth. Add the grated carrots, stirring slowly for one minute.
- 7
Step 4
- 8
Add the dry ingredients and mix until just combined. Don’t over mix! Gently fold in the raisins and walnuts.
- 9
Step 5
- 10
Spoon batter into paper cases.
- 11
Step 6
- 12
Bake for 15-20 minutes until golden brown.
- 13
Step 7
- 14
Cool in the pan on a wire rack for 10 minutes. Top with cookie butter and Biscoff cookies.