Carrot muffins


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


2 c
flour (whole wheat or all purpose)
1 t
1 T
baking soda
1 T
baking powder
1 pn
1⁄4 c
brown sugar
1⁄2 c
butter (unsalted, melted)
2 1⁄2 c
carrot (peeled and shredded)
3⁄4 c
raisins (soaked in warm water for 10 minutes)


Get Ready:

  1. Preheat oven to 350° F.

Combine Dry Ingredients:

  1. Add the following to a mixing bowl: flour, cinnamon, baking soda, baking powder and salt.
  2. Wisk until well combined.

Combine Wet Ingredients and Sugar

  1. In another mixing bowl add the wet ingredients (eggs and butter) and the brown sugar.
  2. Wisk until well combined.

Combine Dry & Wet Ingredients

  1. Add the wet mixture into the dry mixture and stir until combined.
  2. Add shredded carrot and raisins.
  3. And stir until well combined. Then it's ready to start baking.

Get Ready for Baking

  1. Spoon mixture into well-greased muffin tins. Fill to about ¼ inch from the top.
  2. Bake for 20 minutes. They're ready when you stick a toothpick in and it comes out clean.


Allow to cool before serving.

Use whole wheat flour preferably. All purpose flour works too, but whole wheat is healthier and isn't likely to be detected in the recipe.

If you use salted butter, omit pinch of salt.

The recipe can take up to 3 cups shredded carrot; however, with 3 cups, the carrots will be visible… if you're trying to hide them, it is wise to use a bit less. You can even go down to 2 cups shredded carrot.

Other supplies

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