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Carrot Muffins

These carrot muffins are moist, flavorful, and full of warm spices.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 12 muffins


  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp salt
  • 1 cup sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups raw carrots shredded
  • 1 apple peeled and shredded
  • ½ cup raisins optional


  • Preheat oven to 350°. Grease or line muffin tins.
  • In a large bowl, whisk together flour, baking soda, cinnamon and salt.
  • Whisk sugar, oil and eggs in a separate bowl.
  • Stir egg mixture into dry ingredients, just until combined.
  • Gently fold in carrots, apples and raisins.
  • Divide the mixture into prepared muffin tins.
  • Bake 20 - 22 minutes or until tops are golden and a toothpick comes out clean.


Keep muffins in a zippered bag or airtight container at room temperature for up to 5 days.