Carrot muffins

These are tasty muffins that taste great all on their own. For an extra treat, top the muffins with cream cheese icing.


2 c flour (all purpose, whole wheat or a mix of both)
1 t cinnamon (ground cinnamon)
1 pn salt
3 egg
1⁄4 c sugar (brown sugar)
1⁄2 c butter (unsalted butter, melted)
2 1⁄2 c carrot (peeled and shredded carrot)
3⁄4 c raisins (soaked for 10 minutes in warm water)


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 1/4 inch from the top.

Bake for 20 minutes. They're ready when you stick a toothpick in and it comes out clean.

Total time
45 minutes
Cooking time
Preparation time
18 units


The carrot muffins freeze well, so make extra and have them on hand for a healthier treat.

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