Carrot Cake Muffins with Cinnamon Glaze Recipe

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Most Helpful Positive Review

Feb 07, 2004

Excellent! These were great the first time I made them. My toddler loved them. I just got done making a second batch and I believe they are even better and healthier. I made these substitutions: 5 large carrots, grated; Only 1/2 cup brown sugar; Only 1/3 cup white sugar. With these substitutions the muffins are still sweet, raised great, and are delicious! Great recipe!

—SHILLABILA

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Most Helpful Critical Review

Feb 07, 2004

Can someone tell me the problem. These muffins don't rise. Tried a second time with brand new baking powder(mine was old) and still didn't rise. Left them in the oven for an hour and then shut it off and left them in there. They NEVER cooked inside.Have thrown out 2 batches. I give up.

—RED ACORN

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49 Ratings

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Feb 07, 2004

This is an excellent carrot cake recipe. It's very moist and tasty. I made it in my mini-bundt cake pan. It made 10 mini-bundt cakes, and I did not have to alter the cooking time.

—KRISAJOHNSON

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Mar 05, 2007

I get rave reviews from those whom I share these muffins with. The glaze is what makes them special and the carrot amount adds to the luscious moistness. I guess she likes dry things! Too bad.

—HUBBY747

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Feb 07, 2004

Very tasty! Nice moist muffin. I liked the buttermilk glaze, kind of dressed the muffin up. I did miss the normal raisins you find in carrot cake, though. Next time I'll put some in. Nice low fat recipe! Thanks.

—EBNANA

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Oct 07, 2007

I made these today and they turned out great! They were nice and moist. I used the Splenda white and brown sugars and egg subsitute for the eggs. Great recipe.

—Pat/Moore, OK

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Nov 10, 2011

These are really yummy muffins! I made some mini-muffins and a few regular sized (48 and 4 respectively). The one thing I would suggest to others who want to make these: if you are looking for a strong carrot flavor (more like a carrot cake), add more carrot than what is recommended. I used about 4 carrots from my garden (medium sized) and I found the carrot flavor was still a bit muted, especially paired with the strong cinnamon flavor of the glaze; so I would suggest using about 5 med-sized carrots. Also, I used applesauce instead of oil and found the muffins to be really nice and moist! Definitely a keeper recipe!

—mjnooner

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Aug 06, 2008

This is a good recipe. I made it in mini cupcake pans. (more child friendly size) I told my little boy they were carrot "cupcakes" (more enticing than a muffin) and he ate them all up. All four kids and hubby liked.

—busymommy

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Nutrition

Calories
193 kcal
10%

Carbohydrates
33.3 g
11%

Cholesterol
18 mg
6%

Fiber
1.1 g
4%

Protein
2.2 g
4%

Sodium
96 mg
4%

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

Nutritional Information

Carrot Cake Muffins with Cinnamon Glaze

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 193
Calories from Fat: 54

% Daily Value *
Total Fat 6g 9 %
Saturated Fat 1.7g 9 %
Cholesterol 18mg 6 %
Sodium 96mg 4 %
Potassium 89mg 3 %
Total Carbohydrates 33.3g 11 %
Dietary Fiber 1.1g 4 %
Protein 2.2g 4 %
** Sugars 22.9g
Vitamin A 26 %
Vitamin C 2 %
Calcium 6 %
Iron 9 %
** Thiamin 11 %
Niacin 10 %
Vitamin B6 2 %
Magnesium 3 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.