Carrot Muffins

May 13, 2013
4 Ratings
Photo by James Ransom
  • Makes 22 Muffins
What You'll Need
  • 1 1/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 3/4 cup vegetable oil
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3 cups grated carrots
  • 1 cup golden raisins (optional)
  1. Heat the oven to 400 degrees F and line 2 12-muffin tins with paper liners.
  2. Sift together the flours, cinnamon, baking soda, and salt.
  3. Using a standing mixer fitted with a paddle attachment, beat the sugar, oil, and vanilla until smooth. Add the eggs, one at a time.
  4. With the mixer on low speed, add half of the dry ingredients. Add the grated carrots and the raisins if using to the remaining flour, mix well, and add them to the batter. Mix until just combined.
  5. Scoop the batter into the liners, filling each about 3/4 full (you should end up with 22 muffins). Bake for 10 minutes then reduce the oven temperature to 350 degrees and cook for another 30 to 35 minutes, until a toothpick comes out clean. Cool the muffins completely on a rack before serving.

See what other Food52ers are saying.

  • BakingBetty
  • Megan
  • Ashley Gartland
    Ashley Gartland
  • Laura Galbraith
    Laura Galbraith
  • Nargess

20 Reviews

Brookofechopark February 17, 2019
Delicious and easy recipe. I often reduce the sugar by 1/4 cup. And nice way to get in a veggie serving for your kids during snack time.
bottomupfood August 27, 2017
These turned out ok. That's all. I'll look for another recipe when I want to make carrot muffins again.
BakingBetty June 9, 2015
So many of your comments helped me so much I just had to write and say Thank You All for all of the suggested alterations, and share what I did and how it worked out for future bakers. I wanted to make these as a tasty/healthy snack for my busy toddler, so I adjusted some things: I packed the 3 cups of shredded carrots very full/tight. I used 1 1/2cups of whole wheat flour (Red Mill Whole Wheat Pastry Organic Flour) and 1/2 cup (heaping) of ground flax seed (Trader Joes brand with blueberries) instead of the suggested flour types/amts. I used only 1 cup of dark brown sugar instead of the white and light brown. I used 1 3/4 sticks of butter instead of vegetable oil (I was raised by Butter Only bakers), and only 1/4cup olive oil. Because of the quite strong smell/flavor of the flax seed, I put in 2tsp of cinnamon and 2tsp of vanilla flavor. And to enhance flavor I also added 2tsp each of nutmeg, ginger and allspice. Worried about dryness with the whole wheat flour, I also added in one 4oz container of organic apple sauce when I was mixing the carrots and the flour before adding it to the other half. Using a tiny muffins pan by 'Chicago Metallic' I put a soup spoon sized dollop in each paper liner (they looked filled about 3/4 of the liner). I cooked them at 350F for approximately 17min (checking with a fork after the first 13). They are absolutely delicious!! Both toddler and husband agree with me! Next time I plan to add in 1/2 cup of quick cook oats (and an extra egg for moisture) to make them even healthier. Again to all: thanks so much for your help!
Curlytexan February 8, 2015
Made these with a small alteration. I cut the total sugar back to one cup and only used brown sugar. I didn't adjust any other ingredients. They were very tasty. I would make them again and try cutting back to 3/4 cup total sugar. The bake time for my oven was way too long. I did 10min at 400 and 5min at 350. There were cooked through at that point. I will start at 350 next time.
Charlotte June 23, 2014
I really wanted to like this recipe, as I love a good carrot muffin and they aren't ubiquitous like blueberry. But my husband and I found these to be kind of ho-hum. I think I was expecting a more carrot-y flavor. I may play around with it a little.
Megan April 16, 2014
I made these for my muffin-loving daughter (who is just about the same age as Merrill's Clara) when they appeared in the cooking for Clara column. They have become a favorite around here! I add flax seed sometimes. I make a whole bunch at once and keep them in the freezer for breakfast and snacks. Wonderful recipe.
starving_artist August 30, 2013
I'd love to substitue some applesauce for the oil. Any thoughts?
Ashley G. May 29, 2013
I made these exactly but found that mine were done in 20 minutes. My oven temp is accurate so I'm wondering if you really cook these for 35 minutes after the initial 10 minutes at 400 degrees and, if so, why?
Laura G. May 23, 2013
If I wanted to make these in a mini-muffin pan for my baby, would the cooking time/length need to be altered?
Merrill S. May 27, 2013
Yes, they would need much less time in the oven -- maybe half? Check them early!
Nargess May 20, 2013
I would love to make this.. Can I place this into a 9x5 loaf pan instead of muffins? or is the flour too much for a 9x5 loaf? or should I lessen the flour, if yes by how much? Thank you :-)
Merrill S. May 20, 2013
I haven't made this in a loaf pan, sorry -- if you try it I would keep the flour proportions the same.
dahliat May 19, 2013
If I wanted to cut back on the sugar even more, do you think rest of the measurements in the recipe would still work as is? Thanks!
Merrill S. May 19, 2013
Haven't tried it, I'm sorry - let me know if you experiment!
Sandy M. May 19, 2013
I don't have a paddle attachment...will regular beaters so the same job? I also seldom use my standing mixer....
Merrill S. May 19, 2013
Yes, regular beaters are fine!
diaday May 15, 2013
Dried blueberries are a tasty substitute for raisins. I like to use them with carrot and pumpkin recipes.
Merrill S. May 19, 2013
Love that idea.
ATG117 May 14, 2013
If I wanted to up the whole wheat flour even further, would you suggest adjusting any of the liquid measurements?
Merrill S. May 14, 2013
I'd maybe add a little more oil -- or another egg?