How to Make Carrot Muffins

These are tasty muffins that taste great all on their own. For an extra treat, top with cream cheese icing. They freeze well, so make extra and have them on hand for a healthier treat.

Makes: 1 ½ dozen muffins


  • 2 cups whole wheat flour (all-purpose works too, but whole wheat is healthier and isn’t likely detectable in the recipe)
  • 1 tsp cinnamon
  • 1 tbsp baking soda
  • 1 tbsp baking powder
  • Pinch salt
  • 4 eggs
  • ¾ cup brown sugar
  • ½ cup unsalted butter, melted
  • 2-3 cups peeled and shredded carrots (with 3 cups, the carrots will be visible…if you’re trying to hide them, use a bit less)
  • 3/4 cup raisins, soaked in warm water for 10 minutes

Other Supplies

  • 2 mixing bowls
  • Measuring cups
  • Measuring spoons
  • Wisk
  • Spoon or spatula
  • Grater (for carrots)
  • Muffin tin

Get Ready:

Preheat oven to 350 F.

Combine Dry Ingredients:

Add the following to a mixing bowl: flour, cinnamon, baking soda, baking powder and salt.

Wisk until well combined.

Combine Wet Ingredients and Sugar

In another mixing bowl add the wet ingredients (eggs and butter) and the brown sugar.

Wisk until well combined.

Combine Dry & Wet Ingredients

Add the wet mixture into the dry mixture and stir until combined

Add shredded carrot and raisins.

And stir until well combined. Then it’s ready to start baking.

Get Ready for Baking

Spoon mixture into well-greased muffin tins. Fill to about ¼ inch from the top.

Bake for 20 minutes. They’re ready when you stick a toothpick in and it comes out clean. Allow to cool before serving.

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About Heather Bixler

Heather is a mom of three, married to a firefighter, and is a writer. She is passionate about sharing God's word in a practical and loving way.

  • Rachel

    looks yummy! I’ve been needing some new snack ideas and I love to bake- this is a fun way to get some carrots in, too- thanks :).

  • Debbie

    Mmmmmmmmmmmm – they look tasty. I love carrot cake, and these look and sound delicious!

  • Amicce

    mmmm… yummy… you can also add a small amount of fresh milk and more butter. Plus some kids don’t like raisins so instead of raisinns we can add chocolates like m&m

    • Jhill

      Oh thanks! Good idea :)

  • Pingback: Carrot Muffins, Carrot Tart | Beryl Bakes (and cooks)()

  • Jhill

    I’ve just made them now using this recipe and I’m hoping it turns out good!

    • Indie

      How were they?

  • Max

    They taste good but 4 eggs is too much, maybe 3 would be better

  • http://ihavenoidea hibah

    hey thanks for the recipy but there is one problem ? ive made these today for mothers day and i left them in the oven for 20 mins but nothing happened and insted of it rising up it was flat :'(

proflowers Fiveer
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