Awesome Carrot Muffins

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(375)
317 Reviews
36 Photos

I can't keep these carrot muffins around! I run a day care and was looking for a tasty, low-sugar snack to feed the kids, so I came up with this recipe. Now the parents ask for the recipe! Frost with the Brown Sugar Cream Cheese Frosting recipe on this site.

Submitted by Mechelle
Updated on September 5, 2024
A carrot cake muffin with the muffin liner peeled open, with more carrot cake muffins in the background
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Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
1 hr
Servings:
18
Yield:
18 muffins
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Ingredients

Original recipe (1X) yields 18 servings

  • 1 cup raisins

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 cup vegetable oil

  • ¾ cup brown sugar

  • 4 large eggs

  • 3 cups shredded carrots

Directions

  1. Gather all ingredients.

    Ingredients to make carrot cake muffins

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  2. Soak raisins in 2 cups water in a small bowl for 15 minutes. Drain and set aside.

    A glass bowl of raisins soaking in water

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  3. Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.

    Two muffin pans, with 18 muffin liners

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  4. Sift flour, baking powder, baking soda, salt, and cinnamon together in a bowl.

    A metal sieve with flour, baking soda, baking powder, salt, and cinnamon being sifted into a glass bowl

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  5. Beat oil, brown sugar, and eggs in a large bowl with an electric mixer until well combined.

    A glass bowl with brown sugar, oil, and eggs being mixed together with a hand mixer

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  6. Gradually mix in flour mixture, then fold in carrots and drained raisins.

    A spatula folding shredded carrots and raisins into muffin batter

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  7. Spoon into the prepared muffin cups.

    Two muffin pans with 18 cavities lined with muffin liners and filled with carrot muffin batter

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  8. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes.

    Two muffin pans with baked carrot muffins, resting on a wire cooling rack

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  9. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

    A wire cooling rack with baked carrot muffins

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444 home cooks made it!

Nutrition Facts (per serving)

223 Calories
13g Fat
24g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 223
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 12%
Cholesterol 41mg 14%
Sodium 396mg 17%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 3g 6%
Vitamin C 1mg 1%
Calcium 53mg 4%
Iron 1mg 6%
Potassium 108mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.