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Close-up of golden brown carrot muffins topped with chopped walnuts cooling on a wire rack

Carrot muffins

Moist and warmly spiced, these carrot muffins are packed with grated carrots, walnuts, and raisins for a sweet, nutty bite. They mix up in minutes and bake to a soft, tender crumb that’s perfect for breakfast or snacking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 287
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 1 cup grated carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract

Equipment

  • Muffin tin and liners
  • Mixing bowls
  • Wire rack
  • Whisk
  • Wooden Spoon

Method
 

  1. Preheat oven to 350°F and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice.
  3. In a separate bowl, mix grated carrots, walnuts, and raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix until just combined.
  5. Divide batter evenly among muffin cups, filling each about 3/4 full.
  6. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup.

Notes

  • Grate your own carrots: Store-bought shredded carrots are often too dry and can leave hard carrot sticks in your muffins.
  • Don’t overmix: Stir the wet and dry ingredients only until they are just combined to keep the muffins tender.
  • Check doneness early: Start testing with a toothpick a couple of minutes before the timer ends, as oven temperatures can vary.
  • Cool before storing: Let muffins cool completely so the tops stay soft and not sticky.