Carrot Cake Muffins

  • Yield : 12 muffins
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

These are great to store in a ziplock in the freezer and grab for a quick breakfast on the go.


  • 2 1/2 c. whole wheat pastry flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 2 eggs
  • 1/3 c. Demerara sugar or Turbinado
  • 1/3 c. canola oil
  • 1 1/3 c. buttermilk (1 1/4 c. milk and 4 tsp. of vinegar-let sit for 5 minutes)
  • 1 tsp. vanilla extract
  • 2/3 c. golden raisins, tossed in 1 tsp. flour
  • 1 1/2 c. grated carrots
  • *Optional- 2/3 c. pecans instead of or in addition to the raisins


Step 1

Preheat oven to 375 degrees with the rack in the upper third of the oven. Add muffin paper liners to muffin pan.

Step 2

Sift together the flour, baking powder, baking soda, spices and salt.

Step 3

In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in raisins and/or pecans and the carrots.

Step 4

Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.

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