Moist Carrot Muffins

I went to a classroom training for work this week and it was catered by a local restaurant. A table full of assorted pastries. I had their carrot muffins, and I knew I wanted to make some at home. Carrot cake mix is often used for Springtime recipes but my son loves carrots so I made him this recipe. Breakfast carrot muffins! My son loves these muffins. This recipe has a lot of ingredients but to achieve the moist above the bar taste, its worth it. Prep the ingredients, such as the grated carrots, before you start mixing it all together. You will be using two mixing bowls, one for the dry and wet ingredients. The wet ingredients can be mixed with an electric mixer to make adding wet ingredients easier. I was just too lazy to grab it from the top of my cupboards.
People have different variations to what they add to carrot cake mixes, I like the classic raisins and walnuts. Some add coconut flakes or even crushed pineapple.
Continuing my love for Halloween month, I found these cute cupcake cups and napkins at my favourite JoAnn’s craft store. The first weekends in October I start breaking out all my Halloween decorations. Now I can use my black candelabra at my dining table. 🙂
These muffins will last for a few days in an airtight container or bag.
Happy baking everyone!

Prep time: 20 minutes Cook time: 20 minutes

Ingredients (makes 12 standard-sized muffins)

1 cup all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ cup granulated sugar
½ cup light or dark brown sugar
2 large eggs
½ canola or vegetable oil
1 teaspoon pure vanilla extract
1 ½ cups grated carrots (about 3 large carrots)
½ cup chopped walnuts
½ cup of raisins

Prep time: 20 minutes Cook time: 20 minutes


  1. Preheat oven 350°, line muffin pans with baking cups
  2. In large mixing bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
  3. In another mixing bowl (or mixer) beat eggs, then add granulated sugar and brown sugar for about three minutes. Add oil until combined. Add vanilla extract until combined. Fold in grated carrots until mixed in. Try to not overmix. Fold in nuts and raisins.
  4. Fill each liner ¾ full, bake for 20 minutes
  5. Remove from oven, let cool and enjoy!

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