How To Make Simple Carrot Cakes

Carrot Cake Muffins

Moist, fluffy carrot cakes packed with grated carrots, warm spices, and crunchy walnuts. These family-friendly treats can be lightly sweetened and topped with a swirl of creamy frosting. Perfect for breakfast or a snack, they’re a delicious way to sneak in veggies and brighten any day!

When you have little kids, it is hard to get veg into them. But making carrot cakes like this is a fab way to hide the veg. You could also experiment with other veg as you get more experienced. This carrot cake recipe serves 8 people.

Ingredients

190g of self-raising flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp mixed spice

3 grated carrots, use more if you wish

1/2 cup chopped walnuts

80 grams of raisins

220g of brown sugar

80 ml of vegetable oil

2 eggs

1 tsp vanilla extract

Frosting is optional

How To Make Carrot Cakes

Firstly, you need to preheat the oven to 180 degrees and line a muffin tin with paper liners. Then you need a large bowl to put the ingredients in. Mix the flour, baking powder, baking soda, cinnamon and mixed spice.

In a separate bowl, mix grated carrots, walnuts, raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix them until they are mixed well.

Divide the cake batter evenly among the muffin cups, filling each about 3/4 full. Bake the carrot cakes in a preheated oven for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup or frostings. Enjoy your delicious carrot cake muffins!