Carrot Muffins


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About this recipe: A super-delicious muffin, based on the traditional carrot cake. They are spiced with cinnamon and dotted with raisins and grated carrots. Top with cream cheese icing, if desired.


Makes: 18 muffins

  • 165g raisins
  • 475ml warm water
  • 250g plain flour
  • 1 tablespoon baking powder
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 250ml vegetable oil
  • 110g dark brown soft sugar
  • 330g grated carrots

Prep:15min  ›  Cook:20min  ›  Extra time:15min soaking  ›  Ready in:50min 

  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 180 C / Gas 4. Grease muffin holes or line with paper cases.
  3. In a large bowl, sieve together flour, baking powder, bicarbonate of soda, salt and cinnamon. In a separate bowl, combine eggs, oil and dark brown soft sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin tins.
  4. Bake in preheated oven for 20 to 30 minutes.

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Reviews (9)


Great basis for a recipe. I think that the recipe calls for a little too much oil so second time round I cut down on the second round and enjoyed the results better. I also added some bran (to reduce the guilt factor). Yummy. Thank you - 21 Jan 2012


Nice muffins, though I felt they were a little too salty and not sweet enough, easily tweekable though :-) , next time, I'll halve the salt and add 10/15g more sugar. I also followed the advice of another reviewer and put in less oil, around 175mls. - 21 Feb 2013


I was looking for a recipe to use up some carrots when I came across this one. I had never made muffins before, but it looked easy so I gave it a go. They turned out perfect! Really easy to make, not too sweet, but sweet enough to be moreish, yummy. - 11 Oct 2011

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