Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it. Gather your tools: a grater, mixing bowls, whisk, and spatula.
Finely grate your roasted carrots until you have about 1 ½ cups. The grated carrots should look moist and slightly sticky from the caramelization. Set aside.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon until evenly combined. This helps distribute the leavening agents and spices evenly throughout the batter.
In a separate bowl, crack the eggs and whisk until frothy and slightly pale. Pour in the vegetable oil and honey, then whisk again until the mixture is smooth and well combined.
Stir the grated roasted carrots into the wet mixture, folding gently with a spatula to coat them evenly. The aroma of sweet, earthy carrots should fill your kitchen now.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together just until no streaks of flour remain—be careful not to overmix. The batter will be thick but moist.
Spoon the batter into the prepared muffin cups, filling each about ¾ full. Smooth the tops with the back of a spoon or spatula for an even appearance.
Bake in the oven for 20-22 minutes, or until the muffins are golden on top and a toothpick inserted in the center comes out clean. Your kitchen will fill with warm cinnamon and caramelized carrot scents.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool slightly, which helps set the crumb and makes them easier to handle.
Once cooled just enough to handle, serve the muffins warm or at room temperature. They’re perfect on their own or with a spread of cream cheese or a dusting of powdered sugar for extra indulgence.
