Carrot Cake Muffins

Today I am sharing with you the most delicious muffin recipe and it truly does taste like carrot cake. I have never iced them but I am sure it would taste extra amazing with a cream cheese icing. The recipe comes out of a book called “The Muffin Bible” and is the most made recipe from it. There are a lot of other fabulous sounding muffin recipes and I suppose I should try something else someday.


Very easy to make and the only major work is grating the carrots.
1 ¾ cups flour
2/3 cup light brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
Dash ground cloves
½ cup crushed pineapple in juice
½ cup vegetable oil
1 egg lightly beaten
1 ½ tsp vanilla essence
2 cups shredded carrot
½ cup raisins


In a large bowl mix flour, brown sugar, baking powder, baking soda, salt, cinnamon and cloves. In a separate bowl mix pineapple, oil, egg and vanilla essence until blended. Make a well in the centre of the dry ingredients; add the pineapple mixture and stir to just combine. Stir in the carrots and raisins. Spoon the batter into the prepared muffin pans and bake 200C for 15 – 20 minutes.



Author: Nicola Meyer

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