Carrot Muffins

UntitledThese super soft muffins are healthful and satisfying. The trick is heating the carrots and raisins in water before mixing in. Easter Bunny approved!

Miracle Carrot Muffins, Sunset Magazine, April 2013
1 1/3 cups sugar
1/4 cup butter
1 1/4 cups shredded carrots
1 cup raisins
1 tsp. each kosher salt, cinnamon, and ground allspice
1/4 tsp. ground cloves
1 cup each all-purpose and whole wheat flour
1 tsp. each baking powder and baking soda
4 oz. cream cheese (for frosting)


  • Preheat oven to 375. Put sugar, butter, carrots, raisins, salt, spices, and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.
  • Whisk flours, baking powder, and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir to combine, but do not overmix.
  • Spoon mixture into greased muffin pans.
  • Bake until browned and a toothpick comes out clean from the center, about 15 minutes. Let cool on a rack. When you’re ready to eat, spread with cream cheese and enjoy!

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