Quick and Easy Carrot Muffins Recipe

Deliciously sweet and spicy, these handmade Carrot Muffins contain shredded carrots, chopped walnuts, and juicy raisins. They make a tasty breakfast or snack in about 30 minutes!  

– 2 cups all-purpose flour (240g) – ▢1½ teaspoons baking powder – ▢½ teaspoon baking soda – ▢2 teaspoons ground cinnamon – ▢1 teaspoon ground ginger – ▢¼ teaspoon ground nutmeg – ▢¾ teaspoon salt – ▢1 cup granulated sugar (200g) – ▢¾ cup vegetable oil (180ml) – ▢3 large egg – ▢1 teaspoon vanilla extract – ▢¼ cup whole milk – ▢2 cups grated carrots (210g) – ▢½ cup chopped walnuts (60g) – ▢½ cup raisins (90g)


Heat the oven to 375°F. Twelve paper liners for a muffin pan. Whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium basin.  

Step 1

Whisk sugar, oil, eggs, vanilla, and milk in another large dish.  

Step 2

Mix dry and wet components. Mix until just incorporated, scraping the bowl sides and bottom. Mix carrots, walnuts, and raisins into batter.  

Step 3

Divide the batter among the almost-full paper liners. Sprinkle sugar on top if desired.  

Step 4

Bake until the tops are springy and a toothpick catches crumbs, 18–22 minutes. Cool for 5 minutes in the pan, then move to a cooling rack to finish.  

Step 5

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