Carrot Cake Muffins

Serving Size
1 muffin
Carrot cake muffin on a napkin

Nutrition Information

Calories 165
Protein 2 g
Carbs 2 g
Sodium 94 mg
Fat 4.3 g
Cholesterol 26.7 mg
Health Benefit

Yes, you can have your cake and eat it too! Each is only 165 calories, so enjoy it as a cupcake or a muffin!

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  1. Start with room temperature ingredients. Preheat oven to 350F (you can soak eggs in room temp water for 10 minutes if you forgot to take them out).
  2. Insert liners into muffin tin.
  3. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves. TIP: When measuring flour, use a spoon to scoop flour and pour into a measuring device, then level off to ensure you don’t use too much flour.
  4. In a separate large mixing bowl, use hand mixers to beat together sugars and eggs until combined.
  5. Mix in applesauce and vanilla extract. With mixer running on low speed, slowly pour in vegetable oil and mix until combined.
  6. Finely shred the carrots (on the small side of your grater and measure to ensure you have 1 and 1/2 cups).
  7. Add the dry ingredients right on top of the wet ingredients, and the shredded carrots right on top of that. Stir until JUST combined, being careful to not over-mix.
  8. Pour mixture into muffin cups so they're 3/4 full, bake 18-22 minutes, or until toothpick comes up clean.
  9. Place on wire rack until completely cool.
  10. if desired, make cream cheese icing.