Carrot Muffins

    50 min

    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.

    342 people made this

    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 in English (281)


    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