Carrot Spice Muffins | Recipes

Carrot Spice Muffins

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Makes:12 to 14 large muffins

These spicy, tender and moist muffins taste just like carrot cake in disguise. They’re bursting with nuts and raisins, and taste great with a streusel topping.



2 eggs
1/2 cup 125 mL oil
3 cups 750 mL grated carrots
1 1/4 cups 300 mL Robin Hood® All Purpose Whole Wheat Flour
1 cup 250 mL granulated sugar
1/4 cup 50 mL natural bran
2 1/4 tsp 11 mL ground cinnamon
1/2 tsp 2 mL ground nutmeg
1 tsp 5 mL baking soda
3/4 tsp 4 mL baking powder
1/2 tsp 2 mL salt
1/2 cup 125 mL chopped walnuts or pecans (optional)
1/2 cup 125 mL raisins

Streusel Topping (optional)

1/3 cup 75 mL chopped walnuts or pecans
2 tbsp 30 mL lightly packed brown sugar


  1. Preheat oven to 375°F (190°C). Line 12 muffin pans with paper liners.
  2. Beat eggs and oil until light.
  3. Stir in carrots.
  4. Add next 8 ingredients Stir just until moistened.
  5. Stir in nuts and raisins.
  6. Fill prepared muffin cups 3/4 full.
  7. Combine nuts and brown sugar for topping in small mixing bowl. Sprinkle on top of muffins.
  8. Bake in preheated oven for 25 to 30 minutes or until top springs back when lightly touched.

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