---
title: 'Carrot cake muffins'
source: 'https://youtube.com/watch?v=EK60tZt_-8g'
video_id: 'EK60tZt_-8g'
date: 2026-06-28
duration_sec: 596
---

# Carrot cake muffins

> Source: [Carrot cake muffins](https://youtube.com/watch?v=EK60tZt_-8g)

## Summary

The video demonstrates how to make carrot cake muffins using a simple, healthy recipe. The host shows the process step-by-step, from preparing carrots and walnuts to mixing ingredients and baking. The result is moist, fluffy muffins with a crunchy top.

### Key Points

- **Introduction to Recipe** [0:05] — The host shares their recipe for carrot cake muffins, emphasizing they are simple, fast, healthy, and delicious, and do not taste like carrots.
- **Carrot Preparation** [0:44] — 8 oz peeled carrots are chopped into small pieces using a knife or food processor—12 seconds in the processor yields the right texture.
- **Walnut Preparation** [1:37] — Half cup walnuts are washed and stir-fried over medium heat for 3 minutes until light brown and fragrant, then chopped.
- **Mixing Wet Ingredients** [3:12] — In a bowl, combine 1 cup brown sugar, 1 cup canola oil (or any cooking oil), 2 large eggs, 1/2 teaspoon salt, 2 teaspoons vanilla extract, and 2 teaspoons cinnamon powder. Mix for about 2 minutes until well incorporated.
- **Adding Dry Ingredients** [4:53] — Add 2 cups flour, 1 teaspoon baking soda, and 1 teaspoon baking powder. Fold gently to avoid gluten formation, which can make muffins chewy.
- **Baking Process** [6:03] — Preheat oven to 375°F. Place the dough into 12 muffin liners, garnish with pine nuts, and bake for 20-25 minutes. Test doneness with a wooden skewer—if it comes clean, muffins are ready.
- **Serving and Storage** [8:26] — Muffins can be eaten fresh or frozen in a ziplock bag. To serve, defrost and microwave for 30 seconds or reheat in the oven.

### Conclusion

This carrot cake muffin recipe is quick, yields 12 servings, and the muffins can be stored in the freezer for later enjoyment.

## Transcript

[Music]
Hi everybody.
Today I'm going to share my recipe for
carrot cake muffins. Muffin muffin.
Muffin. Do you like the carrots? That's
great. Even if you don't like carrot,
stay there. It doesn't taste like a
carrot and well baked. So nice and
delicious and simple, fast and healthy.
I used to make this carrot cake for my
family long time ago when I lived in
Korea. But these days I'm using my
muffin pan. We are making 12 muffins.
Just follow the recipe. You are going to
make delicious carrot cake muffins.
First carrot. We need 8 oz peeled
carrots. I'm going to chop into very
small pieces. You guys can use this
grater or just like me, I use just so
easy. I used to make this way and food
processor. So, first I'm going to this
cut this guy into small chunks.
[Music]
Okay. And
into food processor.
Okay, 12 seconds.
Next, this is optional but much more
delicious when you add. I use this half
cup walnuts and I'm going to wash
use just hand
lot of dust
until water is clear.
Let's wash this way.
[Music]
Look at that.
It's a clean and
medium heat.
I stir fried 3 minutes. And now just a
light brown. Nice and smells fragrant.
Put this on my cutting board. Then chop
it up.
Smells very nutty. Just set aside. Now
I'm going to mix everything in this
bowl. So very important bowl.
And first sugar. This I use brown sugar
and carrot cake you know especially I
make this too bright yellow and then
carrot showing showing off carrot
children don't like that so I like to
treat them so using kind of a brown
sugar so brown sugar one cup
this is cooking oil I use a canola oil
you guys can use any cooking oil one cup
same amount
And two eggs.
Two large eggs.
Salt half teaspoon.
Vanilla extract 2 tepoons.
Cinnamon powder 2 tepoons.
very dark color. That's what I want.
And you should mix this well about two
minutes until all these ingredients
including uh sugar is well incorporated
and little bit stickier. When you do
this,
[Music]
grated the carrot
and walnuts,
flour, two cups.
One.
Two.
I'm going to preheat my oven to 375
F.
Baking soda 1 teaspoon. Baking powder 1
teaspoon. When you put this, just
spread. And baking powder.
Just gently do it fold like this
because baking soda, baking powder and
flour all those should be mixed evenly
and
like this. But if you do too much too
much mixing like a partially gluten
coming up so it's going to be a kind of
a sticky chewy cake.
One two three.
I'm going to put this dough into muffin
pan. And this is a liner. Really pretty
liner. I bought this. This a purple
color. Yeah. And just 12.
Make this divide into around 12. So
basically really a lot scoop
scoop is going to be
like this.
These are my pine nuts. Just I remove
the tips and tips. How to remove? You
see there is I already removed around
this part. There is like a kind of a
little dark one and take off like this.
So each one I just
garnish with the pine nuts.
So let's bake
[Applause]
[Music]
over 375 fah for 20 to 25 minutes. So
after 20 minutes I'm going to check if
this is well cooked by poking with my
wooden skewer. If it comes clean that
means well cooked. If it's not something
is coming inside the dough is coming out
and then I'm going to put it back again.
So 20 minutes later. See you soon. Okay.
20 minutes.
Okay. This is
see nothing stuff is here. It's well
cooked.
Turn off. Yay.
So now this. Look at this beautiful
muffins with purple liners.
I feel like having my muffin here.
Carrot cake muffin. So I made a tea.
Let's have a muffin.
How easily you can make this carrot cake
muffin. Isn't it all pretty? So you make
the 12 a lot actually and just you
eating and share with your family,
friends. And then if you have a
leftover, put them into ziplo bag and
then just freeze, take it out and
defrost. You can use microwave or oven
for 30 seconds for each carrot cake. So
let's have taste.
So fluffy and lots of carrot. See?
You hear the little bit crunchy? The top
is crunchy and the inside is very moist
and like a sponge.
M. Today I showed you how to make my
version ko cake muffins in Korean tangen
cake muffin.
Enjoy my recipe. See you next time. Bye.
[Applause]
[Music]