Awesome Carrot Muffins Recipe - Allrecipes.com
Awesome Carrot Muffins Recipe
  • READY IN 45 mins

Awesome Carrot Muffins

Recipe by  

"I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe."

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  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 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  3. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
  4. Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
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Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2004

It is difficult to rate the recipe as it stands as after reading all of the reviews I didn't make these muffins as the recipe suggests. I did soak the raisins and I'm glad I did. I used 1 cup all purpose flour and 1 cup of whole wheat flour to sneak some fiber into the kids diet. To compensate for the nutty flavour of the whole wheat flour, I increased the cinnamon to 1 1/2 teaspoons. A number of people stated that the muffins were too salty and too oily. Keeping this in mind I referred to my favourite banana muffin recipe which is also based on two cups of flour. It used only 1/3 cup of fat so I reduced the oil to one third cup and added 2/3 cup of thick homemade (unsweetened) pear sauce. To fix the "too salty" I reduced the baking powder to 1 1/2 teaspoons and the baking soda to 1 teaspoon and the salt to 1/2 teaspoon. The muffins still were nice and high. In place of 4 eggs I used 2 eggs plus 4 egg whites. With these changes I made 36 mini muffins which I quite liked. They are a little shy on their own but as part of breakfast with fruit yogurt the sugar was not missed by the kids. Next time I'll sprinkle the tops with brown sugar and cinnamon before baking.

 
Most Helpful Critical Review
Apr 20, 2007

I've made this recipe twice. The first time I thought I made a mistake. The second time I realized it was the recipe. Too much salt, oil and baking soda.

 
Apr 22, 2003

I made the recipie with 3/4C applesauce and 1/4C oil - texture was great, taste was great - no oiliness problem like the one gal said and calories went WAY DOWN. I can get"juice" carrots fairly cheaply and use them.

 
Apr 13, 2007

I hate to be soooo critical but this is the worst recipe I have ever tried. All you can taste is vegetable oil!! The oil taste way overpowers the 3 cups of carrots and what little spice is added. Very bland. We won't be making these again

 
Jan 03, 2008

My daughter and me made these yesterday and they are amazing. Very moist and full of flavor. We did change the amount of oil, by replacing 3/4 cups of apple sauce 1/4 cup oil and they turned out really well, while taking out a lot of that oil that was requested. I also put in 2 table spoons of ground flax seeds for more nutrition. I will be making these again and again

 
Oct 12, 2007

Loved these! So easy to make! Although, I did make a lot of subs (applesauce for oil, less baking soda/powder, whole wheat flour, NO salt) and added more carrots, grated in an apple for extra flavour and added some Benefibre for the extra fibre. Came out awesome and full of flavour. Will make these again and again!

 
Apr 02, 2007

After reading the reviews I made a few changes. I lowered the oil to 2/3 a cup, since a few people felt they were greasy. They were fine with that amount- still moist, but not greasy. I also read that they were salty- so, I decreased the salt and baking soda a little bit. I didnt do an exact measure, just used about 1/3 less on both of them. I also added about 1/4 cup of white sugar, because of the reviews that said they werent sweet enough. I did not use frosting on them, as I didnt want cupcakes I wanted muffins!

 
Jan 19, 2006

I have made this recipe twice now, once with raisins and once without. I also replaced about 3/4 of the oil with applesauce and did not frost them in anyway. My toddler gobbles these up. I agree with another reviewer that they are better the next day. We put them in the freezer and defrost them one at a time for a healthy snack. They are not the *best* muffins I have ever had - but considering how much my 2 1/2 year old loves them and how healthy they are, I will continue to make them. Next time, I will try replacing 1/2 the flour with whole wheat flour.

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 23.5 g
  • 8%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 396 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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