Super delicious, carrot muffins are the perfect breakfast or morning snack along with coffee!

These tasty muffins are extra moist and jam packed with flavor.

Carrot Muffins stacked with butter melted

We love this recipe because carrot muffins are sweet and delicious. It’s a great beginner recipe for young cooks in the kitchen, and the results do not disappoint! Bake them up in just a few steps and have muffins all week long!

These easy muffins have a wholesome, mildly sweet flavor with a moist texture that’s cake-like; this recipe is definitely a keeper!

ingredients to make Carrot Muffins

Ingredients

CARROTS (& APPLE) Of course this recipe uses shredded carrots but we add in shredded apple too. It makes these muffins extra moist.

DRY INGREDIENTS The typical muffin ingredients are here, flour, baking powder, cinnamon, and salt. Give them a stir with a whisk, this adds air in place of sifting.

WET INGREDIENTS  Sugar, eggs and oil combine to make these moist. Use an oil (like vegetable oil) that has a mild flavor.

batter for carrot muffins in a bowl and a pan

How to Make Carrot Muffins

  1. Combine ingredients. Wet in one bowl, dry in another (per full recipe below).
  2. Mix. Mix the wet and dry ingredients just until combined. Fold in carrots, shredded apple and raisins. The batter should be a bit lumpy.
  3. Bake. Scoop batter into prepared tins (and ice cream scoop works best for this).

Tips for Perfect Muffins

  • Be sure to measure the flour by spooning flour into the measuring cup (not scooping it with the measuring cup).
  • Combine wet & dry ingredients just until mixed, the batter should be a bit lumpy.
  • Fill muffin wells about 2/3 full.
  • Ovens can vary, check the muffins a bit early to see if they’re done so they don’t overcook. If a toothpick comes out clean, they’re ready.

close up of Carrot Muffins in a muffin tin

Storage

Keep muffins in a zippered bag or airtight container at room temperature. They should keep about 4-5 days.

Carrot muffins are also super easy to freeze! Simply freeze them when they are fully cooled by popping them in a zippered bag with the date labeled on the bag. They should keep about a month or so in the freezer.

Muffins & More

Did you make these Carrot Muffins? Be sure to leave a comment and a rating below! 

two Carrot Muffins stacked with one muffin with a bite taken out and a cinammon stick
4.87 from 83 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Soft & Moist Carrot Muffins

These Carrot muffins are moist, flavorful, and full of warm spices!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins

Equipment

Parchment Muffin Liners

Ingredients  

  • 2 cups flour
  • 3 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups raw carrot shredded
  • 1 apple peeled and shredded
  • ½ cup raisins

Instructions 

  • Preheat oven to 375°F. Greased or line muffin tins.
  • In a large bowl whisk together flour, baking powder, cinnamon, and salt.
  • Whisk sugar, oil, and eggs in a separate bowl.
  • Stir egg mixture into dry ingredients just until combined.
  • Lightly fold in carrots, apples and raisins.
  • Divide the mixture into prepared muffin tins
  • Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.

Notes

Keep muffins in a zippered bag or airtight container at room temperature for up to 5 days. Put a slice of bread in the container to help absorb excess moisture.
Freeze when they are fully cooled by popping them in a zippered bag. They should keep about a month in the freezer.
4.87 from 83 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1muffin | Calories: 348 | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 266mg | Potassium: 174mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3633IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Muffins, Snack
Cuisine American

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Carrot Muffins stacked with a bite taken out with writing
Carrot Muffins with a title
close up of stacked Carrot Muffins with a title
Carrot Muffins in the muffin tin and stacked after cooking with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I haven’t made this recipe yet because I’m concerned about the one cup of vegetable oil it requires. How can I reduce that amount without ruining what sounds like a great recipe?

    1. While I haven’t tried it with this particular recipe (so I cannot guarantee results), applesauce is a good substitute for some of the oil in baking. Let us know how it goes!

    1. While we haven’t made the recipe without the apples, you could try extra carrots Erzsi. Let us know how it goes if you try it!

  2. Wish I’d realized this was strictly vegetable oil and not olive oil. I definitely thought it was a big amount and should have cut back. I’m sure they would have tasted really good. Mine mostly just have an oil taste.4 stars

    1. Oh no, sorry to hear that Amanda, these turn out so delicious when made with vegetable oil. It doesn’t have to be vegetable oil but we do recommend a mild-flavored oil for that reason.

    1. We have only tried this recipe with all-purpose flour but other readers have had great results with whole wheat flour. We would love to hear how it turns out for you!

    1. Hi Suzanne, you’ll find full ingredients and instructions if you scroll down or click the jump to recipe button at the top. This recipe takes 2 cups of shredded carrots and 1 apple. Enjoy!

  3. Amazing recipe! Thank you, I have baked these 2xs now and am so pleased with how moist they turn out and they last! I am happy to have found your blog with this recipe. Now to find your blueberry muffin recipe this morning! Have A Good Day!!