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Home » Recipes » Muffins

Carrot Muffins with Raisins

Published: Mar 30, 2022 by Kate Hackworthy · 6 Comments

Jump to Recipe Print Recipe
Muffin with a bite out and text: Carrot Raisin Muffins.
Muffin with a bite out and text: How to make carrot muffins.

These simple Carrot Muffins use a blend of fresh carrots, raisins, and warming spices that are reminiscent of a fresh carrot cake. Serve these flavorful muffins for breakfast, dessert, or a hearty snack. Great to bring to a brunch or Easter holiday party!

Muffin with a bite out.
Carrot Muffin with raisins

These easy treats are like carrot cake but in muffin form!

Carrot Muffins are super easy to whip up, so you can enjoy them all week for breakfast, in lunchboxes, as a snack, or as dessert.

There’s something so appealing about carrot cake. The aroma, the taste, the texture... bliss.

Not only does it have great texture coming from freshly grated carrots and sweet raisins, but they also have a delightful warming flavor coming from a blend of spices like ginger, nutmeg, and cinnamon. 

These carrot muffins are just like carrot cake in muffin form.

They have the same flavors and are served in an individual-sized portion that makes them perfect to eat at any time of the day. They are both light and satisfying at the same time!

Jump to:
  • Why You'll Love This Recipe
  • Ingredients & Tools 
  • Step By Step Tutorial
  • Tips 
  • Serving Suggestions
  • Variations
  • Storage 
  • FAQs 
  • More Recipes Using Carrots
  • Muffin Recipes
  • 📖 Recipe
  • 💬 Comments
Pile of muffins on a board.

Why You'll Love This Recipe

Carrot Muffins can be eaten for snacks, desserts, or breakfast. 

They taste just like a bite-sized version of carrot cake. 

Great for serving during the warmer months or a Spring or Easter Brunch. 

They use fresh carrots for a healthy dose of vegetables. 

Ingredients & Tools 

  • Grated Carrots - Give these muffins their classic carrot cake taste and texture.
  • Eggs - Help bind and set the muffins while baking.
  • Butter & Vegetable Oil - Adds richness and buttery flavor to the muffin batter.
  • Vanilla Extract - Gives a hint of vanilla flavor throughout the muffin.
  • All-Purpose Flour - Helps bind the ingredients of the batter and adds structure.
  • Granulated Sugar - Gives the muffins a sweet flavor.
  • Baking Powder - Helps the muffins to rise and become nice and fluffy.
  • Spices - You’ll need a mix of ground cinnamon, nutmeg, ginger, and salt to flavor the muffins.
  • Raisins - Add a sweet pop of natural flavor throughout the muffins. Totally optional though if you don't like them!

Step By Step Tutorial

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Collage of making muffin batter.

Prepare for baking: Preheat the oven to 375°F (190°C) Grease or line a 12 cup muffin pan with paper liners.

Prepare the fresh carrots: Peel and grate the carrots, set them aside.

Mix wet ingredients: In a small mixing bowl, whisk the eggs, oil, and butter together.

Mix the dry ingredients: In a large mixing bowl, whisk the flour, sugar, baking powder, spices, and salt together. Stir in the shredded carrots and raisins.

Collage of making muffins.

Combine the wet and dry ingredients: Make a well in the carrot mixture and pour in the wet mixture, then gently stir to combine.

Bake the carrot raisin muffins: Fill the muffin cups ¾ full and bake for 15-18 minutes, or until risen, golden and an inserted toothpick comes out clean. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely before serving.

Tips 

When grating carrots, make sure you peel them first. The peels contain dirt and impurities which can make the carrot taste bitter, so it’s best to remove them!

Do not overfill the muffin tins as the batter will rise and could spill over. Fill them ¾ of the way full. This can be made easier by using an ice cream scoop so they are distributed evenly.

Let the muffins cool before serving as it gives the muffins time to sit at room temperature which will keep them from crumbling. 

It’s best to use muffin liners in this recipe to make sure the muffins do not stick. If you don’t have muffin liners, grease the muffin tin very well and dust with flour before adding the batter.

Serving Suggestions

Top them with Vegan Cream Cheese Frosting for a great carrot cake taste. 

Serve for breakfast with a glass of Gingerbread Latte. 

Serve at brunch with a hearty Vegetarian Breakfast Casserole.

Makes a colorful addition to a plate of Kale Green Muffins. 

Variations

Replace all of the spices except ginger with Homemade Pumpkin Pie Spice for warm balance of flavors.

Swap the spices for Speculoos (Biscoff flavor spice mix) or Chai Spice.

Add a half cup of chopped apples to the muffin batter for an apple carrot muffin.

Replace the raisins with dried cranberries, golden berries, or currants for a unique blend of dried fruits. 

Add your favorite chopped nuts for a crunchy texture and a dose of healthy fats. 

Storage 

Storing: Leftover carrot cake muffins will keep for 4-5 days in an airtight container.

Freezing: The cooked and completely cooled carrot fruit muffins can be frozen for up to 3 months in an airtight container or freezer-safe bag with excess air removed. Thaw completely on the countertop before serving. 

Table with carrot muffins in a pile.

FAQs 

Can I use store-bought shredded carrots?

I would not in this recipe as most shredded carrots found at the store tend to be dried out and will make the texture of the muffins a little dry. 

Can I turn these muffins into a carrot loaf?

While I haven’t experimented with this, it’s perfectly possible to add the muffin batter into a greased loaf pan to bake at 350F for about an hour. If you try this, let me know in the comments!

Can I substitute zucchini for carrots in this recipe?

Absolutely! If you don’t have carrots on hand, but you have zucchini instead, they can make an excellent replacement in these muffins.

More Recipes Using Carrots

  • Carrot Jam
  • Lentil Carrot Hot Dog Recipe
  • Carrot Pizza Crust with Carrot Sauce
  • Roasted Carrot Curry

Muffin Recipes

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Veggie Desserts Cookbook by Kate Hackworthy

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📖 Recipe

Carrot Muffin with a bite out on a table.

Carrot Muffins

Kate Hackworthy | Veggie Desserts
These simple Carrot Muffins use a blend of fresh carrots, raisins, and warming spices that are reminiscent of a fresh carrot cake.
5 from 13 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Muffin
Cuisine American
Servings 12
Calories 291 kcal

Equipment

  • mixing bowl
  • 12-hole muffin pan

Ingredients
 

  • 2 cups 200 g peeled and grated carrots
  • 3 large eggs
  • ⅓ cup 80 ml vegetable oil
  • ½ cup 115 g unsalted butter, melted and cooled
  • 1 ½ teaspoons vanilla extract
  • 2 cups 260 g all-purpose flour (plain flour)
  • ¾ cup 140 g granulated white sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup raisins

Instructions
 

  • Preheat the oven to 375°F (190°C) Grease or line a 12 cup muffin pan with paper liners.
  • Peel and shred/grate the carrots, set aside.
  • In a small mixing bowl, whisk the eggs, oil and butter together.
  • In a separate large mixing bowl, whisk the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt together.
  • Stir in the shredded carrots and raisins.
  • Make a well in the carrot mixture and pour in the wet mixture, then gently stir to combine (don’t overmix or the muffins won’t be as light).
  • Fill the muffin cups ¾ full and and bake for 15-18 minutes, or until risen, golden and an inserted toothpick comes out clean.
  • Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

Notes

When grating carrots, make sure you peel them first. The peels contain dirt and impurities which can make the carrot taste bitter, so it’s best to remove them!
Do not overfill the muffin tins as the batter will rise and could spill over. Fill them ¾ of the way full. This can be made easier by using an ice cream scoop so they are distributed evenly.
Let the muffins cool before serving as it gives the muffins time to sit at room temperature which will keep them from crumbling. 
It’s best to use muffin liners in this recipe to make sure the muffins do not stick. If you don’t have muffin liners, grease the muffin tin very well and dust with flour before adding the batter.

Nutrition

Calories: 291kcalCarbohydrates: 36gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 171mgPotassium: 214mgFiber: 2gSugar: 14gVitamin A: 3963IUVitamin C: 2mgCalcium: 45mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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Comments

    5 from 13 votes (5 ratings without comment)

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    Recipe Rating




  1. Sandra Larson

    April 13, 2023 at 5:17 pm

    5 stars
    WE LIKED! AS FAT CONTENT HIGH, WE LIMIT OURSELVES TO ONE, A CUBE OF BUTTER IS FRIGHTENING BUT THATS JUST ME. I DID ADD PECANS TO BOOST A HEALTHY FAT.
    THANK-YOU FOR SHARING!

    Reply
  2. Ieva

    April 05, 2022 at 12:18 pm

    5 stars
    Just lovely! I cooked these as a practice run, as I wanted to make some carrot muffins for an Easter breakfast treat and they turned out delicious! A great recipe!

    Reply
  3. Dannii

    April 04, 2022 at 11:37 am

    5 stars
    I love carrot cake, so I knew I would love these muffins. They were great for taking out on a picnic.

    Reply
  4. Tomma

    March 30, 2022 at 2:21 pm

    5 stars
    This was so good! These muffins were totally irresistible!

    Reply
  5. Andrea

    March 30, 2022 at 1:34 pm

    5 stars
    Carrot cake in muffin form?!! Yes, these are happening! What a great idea.

    Reply
  6. Kate

    March 30, 2022 at 11:04 am

    5 stars
    Ah carrot cake is my absolute favourite, and now I can have it for breakfast!! Gorgeous - moist and delicious. Thank you!

    Reply

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Kate Hackworthy in the kitchen

Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

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