This recipe for Easy Fluffy Carrot Cake Muffins is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek 2023 hosted by Heather from Hezzi-D's Books and Cooks! The sun is shining, the weather is getting warmer, so, we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 20 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring.
Therefore, let's get ready to enjoy amazing spring treats like cupcakes, cookies, pies, jams, and even a few beverages! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa's Produce, Anolon, Taylor and Colledge, and Selefina Spices for your generosity and support. We have an incredible giveaway with four amazing prizes and would love it if you would take a moment to read about it and the prizes that you can win!
How to Make the Best and Fluffiest Carrot Cake Muffins
I am so in love with how these muffins turned out. They have a delicious carrot cake flavor with a hint of cinnamon and vanilla. They’re tender in the middle and the muffin tops turn out gorgeous every single time.
These muffins remind me of carrot cake because of their texture.
They are quick and easy to make and no icing is needed!
Fresh carrots are best in this recipe as they have extra moisture in them as opposed to pre-shredded carrots from the store. I used the ones that came in Melissa's produce box. They always come and look big and beautiful.
Check out these other delicious spring sweets week recipes
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Enter to win
For a list of prizes for this event, please visit my post for Key Lime Bars. All the prizes are listed here.a Rafflecopter giveaway
Thank You, Sponsors
Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and products for #SpringSweetsWeek recipes. All opinions are my own.
The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. So, by entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages.
Bloggers hosting this giveaway and their immediate family members in their households cannot enter or win the giveaway. No purchase is necessary. Void where prohibited by law. This promotion is not sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
- 2 cups all-purpose flour
- 1 ½ teaspoons cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- 1/2 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 ½ cup grated carrot
- In a large mixing bowl, combine all the ingredients and mix well.
- Line a muffin tin with liners and fill 3/4 of the way full.
- Bake at 375 degrees for about 20 minutes or until the tops are golden brown and spring back when touched.
Amount Per Serving: Calories: 240Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 164mgCarbohydrates: 34gFiber: 1gSugar: 17gProtein: 4g