So apparently being under quarantine has sparked a carrot cake craving in many of you; I can’t tell you how many people have reached out recently asking for a high-altitude recipe. I think these High Altitude Carrot Cake Muffins will please. Flavored with sweet carrots and caramel-y brown sugar and scented with warm spices, they rise up nice and lofty, with a tender, moist crumb.
Here’s a confession: I’ve never really liked carrot cake. It’s too often gloppy and gluey for me. But apparently a LOT of you love it. And I aim to please. So I decided to take one for the team and create a recipe for these High Altitude Carrot Cake Muffins.
Well, color me surprised. I love these. They are SO GOOD. So good that my husband and I ended up fighting over the remainders of my most recent batch (we’re currently in a standoff over the last one).
To make them, you need only a few ingredients, mostly pantry staples. Hopefully you’ve been able to find flour, which has been in short supply in our mountain grocery stores these days (but we have plenty of toilet paper! *eyeroll*). Luckily carrots – and pretty much all other vegetables and fruit – have been plentiful here.
I made a batch with carrots grated with my food processors’s grating attachment, but honestly, I much preferred the finer texture I got using a box grater. The carrots kind of melt into the batter, which addresses another of the things I never liked about carrot cake (big carrot chunks, ew). But hey, personal preference.
This recipe makes a thick, heavy batter that takes a while to set in the oven. Magically, however, the muffins rise beautifully and are soft and light.
Be sure to fill the muffin cups all the way to the top to ensure a nice, domed appearance. I strongly recommend using paper liners to avoid sticking (like the fun bakery-style ones in the photo below, or just use regular cupcake liners). If you don’t have any, just be sure to grease and flour your tins very well.
These are seriously just … luscious. And I never thought I’d say that about carrot cake anything. They’re so flavorful, I wasn’t even tempted to put butter on them. Although you could add a little cream cheese frosting if you’re feeling naughty (my husband was hopeful, but I haven’t gone there yet).
I have a feeling these will be a repeat performance, though.
Looking for more high-country baking favorites? Check out all our High Altitude recipes!
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High Altitude Carrot Cake Muffins
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 mins
- Yield: 12 muffins 1x
Description
Lofty, moist, and delectably flavored with brown sugar and warm spices, these High Altitude Carrot Cake Muffins can be enjoyed for breakfast or dessert.
Ingredients
2 cups all-purpose flour
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp baking soda
1 tsp kosher salt
3 cups finely grated carrot (4–5 medium carrots)
3/4 cup brown sugar, packed
3/4 cup neutral-tasting oil (such as avocado or grapeseed)
3 large eggs, lightly beaten
Instructions
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners (recommended), or thoroughly grease and flour each well.
In a medium bowl, whisk the flour, spices, baking soda and salt. In a separate bowl, combine the grated carrot, sugar, eggs, and oil and stir until well-mixed. Add the flour mixture and fold gently just until combined, with no pockets of dry flour.
Fill each muffin cup to the top of the well. Bake at 350 degrees for 25 minutes or until tops spring back and a cake tester comes out clean. Cool on a wire rack.
These freeze well; make sure they’re fully cooled and wrap individual muffins tightly in plastic wrap before storing in a plastic bag or container.
Notes
… you can purchase pre-grated carrots, or grate them in a food processor, but I much prefer the finer texture of grating them on the small-hole side of a box grater.
Those look amazing! Right there with you on the carrot chunks..eww. Thanks for all the great recipes!
Thanks, Susan! 😘
I’m baking these tomorrow morning! Early morning. When I can’t sleep!
I’m thinking I’ll add raisins and toasted pecans or walnuts. What do you think?
I think those adds sound delicious – especially the toasted nuts. I’d keep it to no more than a cup in order to avoid weighing the batter down.
They are delicious and perfectly beautiful! I added toasted pecans and golden raisins. And, I froze half after they cooled completely.
What are we baking next?!
These were so delicious, the best thing I’ve made since moving to Dillon!! I added about a 1/2 cup of both chopped walnuts and raisins, perfect!
So glad you loved them!
This is EXACTLY what I was looking for! I notice that when I use the “scale up” buttons, the recipe always calls for 3 eggs, no matter if it’s 1x, 2x, or 3x. Is 3 eggs correct for 1x? Thanks!
Hi Carrie, the scaling tool is very glitchy and does not always work correctly (I’m working to see if I can fix or remove it). Three eggs is the correct amount for one batch. If you’re scaling, double or triple the amount accordingly.
So simple! Came out perfect the first time! I live in Flagstaff Arizona at about 7,000 feet. Been searching for good cupcake recipes that don’t collapse or come out dry. Thank you for this delicious classic. (I will use less salt next time I make them.)
I live in Breckenridge and was looking for a carrot cake muffin recipe to bring to my office after my co-workers covered for me when I was out sick. These came out amazingly good. Thank you so much for the recipe. I will be following you on Instagram for more great high altitude recipes!
I made these today at 5500 ft.
I increased temp to 375 & added a cup of sweetened coconut flakes. They are awesome-tomorrow I’ll frost 2 for Easter dinner & freeze the rest. Thank you for this recipe