Description
Enjoy the spiced, moist flavor of classic carrot cake in these convenient, handheld portions. Perfect for busy weeknights or gatherings, these treats combine freshly grated carrots, crunchy pecans, and warm spices in a simple one-pot mix. They are a forgiving, family-friendly dessert that skips the mess of a full-sized cake while maintaining that signature home-baked texture.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 1/2 cups freshly grated carrots
1/2 cup chopped pecans
Instructions
Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate large bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the grated carrots and chopped pecans.
Divide the batter evenly among the 12 muffin cups.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use freshly grated carrots rather than pre-packaged shredded carrots for better moisture. Walnuts can be used as a direct substitute for pecans. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg