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


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


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
4.93 from 406 votes↑ Click stars to rate now!
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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
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  • 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


  • 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.


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.
4.93 from 406 votes

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
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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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. Didn’t have an apple, so used crushed pineapple instead. Added toasted walnuts as well. Great recipe!5 stars

  2. Made them today. was looking for a recipe that didn’t use baking soda, so that I could use my no sodium baking powder. Left out the apple, added copped pecans, they were great. Maybe next time I’ll try reducing the oil a littl

  3. I made the carrot muffins, very nice and moist…but taste like too much baking powder.
    Next time I would rather put 1 and half tsp.
    Thank you for the recipe.

  4. I tried this recipe, minus the raisins, for the first time. The muffins are absolutely delicious. They are incredibly moist. I didn’t have the full 2 tsp of cinnamon so I added some nutmeg to mine. I will try with the raisins the next time I make it but didn’t have any in my pantry and decided to try the recipe anyway. I loved them! Thanks5 stars

  5. Very moist and absolutely delicious! I did add about 1/4 cup of cream, and dinner vanilla5 stars

  6. Made these today with Bob’s Mill cup for cup gluten free flour, organic carrots from my weekly veggie box and used a granny smith apple. Turned out beautiful but needed more time in the oven.
    Will definitely be making these again.5 stars

  7. These are my favorite muffins! I skip the raisins and top the muffins with a lemon icing (just powdered sugar with lemon juice and zest)5 stars

  8. I made these muffins just now and added 1 cup of walnuts, everything else as your recipe called for them. Delicious! I will make these on a regular basis, adding bananas maybe next time. This is a keeper recipe for me!5 stars

  9. These are delicious. I almost followed the recipe to a T. I read ahead and saw all dry ingredients and all wet ingredients together so I added the sugar to it. Then I saw where I was suppose to add the sugar with the oil and eggs so I added a 1/2 more cup of sugar to it. Still taste delicious. Next time I may add 1/4 cup of crushed walnuts for a nutty taste. However, this is perfect for my family due to nut allergies. Thank you.5 stars

  10. So I tried this recipe. It really taste good. I used a healthier sugar if there’s such thing, lol.5 stars

  11. Thank you, thank you, thank you :) I am a new mum and a new baker. I made dozen muffins with zero success so far, so I was soooo surprised when those muffins tuned out great. nice shape, moist and tender and delicious. My daughter loves them. I will try to reduce sugar next time, I used 1/2 brown sugar 1/2 white sugar and they are quite sweet to my liking.5 stars

  12. Subbed the oil for melted ghee, & raisins for cranberries. Topped with cranberries and flaky salt before baking. I don’t have a muffin pan, so threw in a glass cake pan for 25 min…. Could have been pulled out a few minutes earlier.. WOW. Incredible, moist and flavorful! Love the cranberries with the slight tang :) Too easy, will freeze the other half and make another batch next week.5 stars

  13. These were delicious. I gave 4 stars because despite sprayino the paper baking liners the muffins still stuck to lining4 stars

  14. I made these this morning, with a few ‘tweaks’, and they were delicious!
    Instead of the full cup of oil, I used 1/4 of unsweetened apple sauce and 3/4 cup of avocado oil.
    I also added a bit of shredded, unsweetened coconut, as well as adding a handful of pecans with the raisins.
    The muffins turned out moist and delicious! I will definitely make these again! Thanks for your recipe! 5 stars