Awesome Carrot Muffins

Awesome Carrot Muffins


"I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe."

Ingredients 45 m {{adjustedServings}} servings 223 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  3. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
  4. Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
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Reviews 210

  1. 252 Ratings


It is difficult to rate the recipe as it stands as after reading all of the reviews I didn't make these muffins as the recipe suggests. I did soak the raisins and I'm glad I did. I used 1 cup all purpose flour and 1 cup of whole wheat flour to sneak some fiber into the kids diet. To compensate for the nutty flavour of the whole wheat flour, I increased the cinnamon to 1 1/2 teaspoons. A number of people stated that the muffins were too salty and too oily. Keeping this in mind I referred to my favourite banana muffin recipe which is also based on two cups of flour. It used only 1/3 cup of fat so I reduced the oil to one third cup and added 2/3 cup of thick homemade (unsweetened) pear sauce. To fix the "too salty" I reduced the baking powder to 1 1/2 teaspoons and the baking soda to 1 teaspoon and the salt to 1/2 teaspoon. The muffins still were nice and high. In place of 4 eggs I used 2 eggs plus 4 egg whites. With these changes I made 36 mini muffins which I quite liked. They are a little shy on their own but as part of breakfast with fruit yogurt the sugar was not missed by the kids. Next time I'll sprinkle the tops with brown sugar and cinnamon before baking.


I've made this recipe twice. The first time I thought I made a mistake. The second time I realized it was the recipe. Too much salt, oil and baking soda.


I made the recipie with 3/4C applesauce and 1/4C oil - texture was great, taste was great - no oiliness problem like the one gal said and calories went WAY DOWN. I can get"juice" carrots fairly cheaply and use them.