Ingredients

• 1 ½ cups flour

• ½ cup sugar

• ½ teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons cinnamon

• ¼ teaspoon nutmeg

• ½ cup vegetable oil

• 2 eggs

• 2 teaspoons vanilla extract

• ¼ cup milk

• 1 ½ cup grated carrot

• Cinnamon-sugar blend for topping

Steps

1. In a large bowl, add 1 ½ cups of flour, ½ cup of sugar, ½ teaspoon of salt, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 2 teaspoons of cinnamon, and ¼ teaspoons of nutmeg

2. Stir the ingredients together until combined

3. Add ½ cup of vegetable oil, 2 eggs, 2 teaspoon of vanilla extract, and ¼ cup of milk

4. Stir the batter together until everything is incorporated

5. Add 1 ½ cups of shredded carrot to the muffin batter and stir until just mixed in

6. Line a standard size muffin tin with 12 muffin cups

7. Spoon even amounts of the batter into each muffin cup, filling each cup so they are ¾ full

8. Top each muffin with a sprinkle of the cinnamon sugar blend

9. Bake the carrot cake muffins in the oven at 375 degrees Fahrenheit for 18 to 20 minutes

10. Remove the carrot cake muffins from the oven and allow to cool before removing from the muffin tin to serve

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