Carrot cake muffins

Carrot cake muffins


2 people made this

About this recipe: Packed with carrots, pineapple and raisins these make a great on-the-go breakfast or after school snack. If you prefer them sweeter - top with cream cheese or lemon icing.

Anne Pearson

Makes: 12 muffins

  • 110g plain flour
  • 110g wholemeal flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 150ml vegetable oil
  • 75g caster sugar
  • 2 eggs
  • 130g grated carrot
  • 1 (226g) tin crushed pineapple, drained
  • 110g raisins

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat oven to 180 C / Gas 4. Grease muffin tin or line with paper muffin cases.
  2. Mix together plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt in a large bowl.
  3. In a separate bowl, beat together vegetable oil, caster sugar and eggs. Stir egg mixture into flour mixture until just combined. Fold in carrot, pineapple and raisins; spoon into prepared muffin tins.
  4. Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, about 20 to 25 minutes. Allow to cool on a wire rack.

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Reviews (1)


Made these last week, loved and devoured by the whole family including toddler. Really easy and really yummy. We used about 50g sugar only but they were still lovely and sweet. - 14 Feb 2015

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