Homemade Carrot Raisin Muffins

Carrot Raisin Muffins

Love carrot cake, but maybe not the frosting?  Looking for a healthier alternative?  These carrot and raisin muffins might be up your ally.

I made them with and without raisins.  That just involved scooping out some muffins before adding the raisins.

What Ingredients Are Used?

• flour
• baking soda
• cinnamon
• ground nutmeg
• softened butter
• granulaed white sugar
• eggs
• vanilla
• applesauce
• shredded carrots
• raisins (optional)

Can I Used Preshredded Carrots?

Yes. This is a quick way to make this recipe. You do not have to shredd carrots, preshredded work great too.

How Fine Do I Need To Shred the Carrots?

I prefer to work with the shredded stick pieces (the grate side you use to grate shredded cheese with. I have used just a peeler to make shred and it’s a little messier. Chopping with a knife is time consuming madness.

Can I Use Applesauce Instead of Oil?

Absolutely. Applesauce is great to replace oil or butter in this recipe, equal parts.

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Homemade Carrot Cake Muffins with Raisins

Homemade carrot cake muffins are soft, moist, and packed with warm spices, shredded carrots, and classic carrot cake flavor. They’re perfect for breakfast or snacking.

Course: Baking, Breakfast

Cuisine: American

Author: Regina Sober

Equipment

• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Spatula
• Muffin Pan
• Muffin liners
• Silicone cupcake holders
• Hand Mixer

Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• 1/2 cup softened butter
• ½ cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup applesauce
• 1 cup shredded carrots
• 1/2 cup raisins optional

Instructions

• Preheat the oven to 350℉.
• Spray your muffin tin with non-stick spray.
• In a large bowl, mix together the flour, baking soda, sugar, cinnamon and nutmeg .
• Then add the butter, sugar, egg and vanilla and raisins, carrots and applesauce.
• Next add the carrots and mix until incorporated together.
• Place a heaping tablespoon of the batter into each muffin tin and go around again if you have more.
• Bake for 20-25 minutes until golden brown and the toothpick comes out clean.

Tips for Making Muffins:

• Shred your carrots or buy shredded carrots
• Cook a little less time and check with a toothpick, you want them a little moist
• If you don’t like raisins, don’t add them
• Or add raisins to half and reduce amount of raisins used
• We found using cupcake liners with these muffins, tends to dry them out a little to our liking
• Try our other delicious muffin recipes