Carrot Cake Muffins







A recipe allowed in a diet.

This carrot cake muffins recipe shows you that the sky is the limit when thinking of dessert combos. The dough has carrots, walnuts, and raisins, all of them adding their unique flavor to the dish. Also, you can top these muffins with almost anything you can think of, we’ve tried a simple combo with cream cheese, walnuts, and a touch of sugar glaze.

Nutritional Chart

Calories: 597 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 57 g
  • 15 g
  • 35 g

Ingredients Needed for Carrot Cake Muffins

2 carrots, shredded
½ cup walnut
½ cup raisin
½ cup brown sugar
1 tablespoon olive oil
2 eggs
1 tablespoon vanilla extract
1 cup flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon nutmeg
7 ounces of cream cheese
sugar glaze

How to Make Carrot Cake Muffins

  1. Add the shredded carrots, half of the walnuts (keep the rest for using them later), and raisins in a large bowl. Mix.
  2. In a separate bowl, add the brown sugar, olive oil, eggs, and vanilla extract. Use a fork and mix until smooth.
  3. Preheat the oven to 350°F/175°C.
  4. Sift the flour through a strainer. Add the cinnamon, baking soda, nutmeg, and a pinch of salt. Mix.
  5. Slowly start pouring the wet mixture you’ve made earlier on, while whisking in the process.
  6. Grab a 6-slot muffin tray and fill its empty slots with the muffin mixture.
  7. Bake the muffins for the next 25 minutes.
  8. Serve them topped with cream cheese, the rest of the walnuts, and sugar glaze.

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