Carrot Cake Muffins Recipe (2024)

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I increased the sugar to 1-1/2 cups dark brown sugar and also increased the salt, using 2 tsp. Diamond Crystal Kosher salt.

Also I used yogurt instead of buttermilk, and baked this as a cake instead of muffins. In the oven now, so waiting to taste the results. The bowl lickin' was great...

Scott R

These are great. Like some others, I used a combo of wheat (1 C) and white (1.5 C) flour. I also added 1 C shredded coconut with the grated carrots. No other changes, and the muffins are perfect; moist, tender, and flavorful.


I just made these, about an hour ago. They're delicious, and not like the cakes masquerading as muffins that you buy in the grocery store. These are muffins as they're supposed to be. My husband, daughter, and I just love them. Thank you, Martha Rose Shulman!


I've just tasted the finished product, baked as a cake instead of muffins, and it's great, with the increase in sugar and salt.

I've noticed that many cake and muffin recipes are lacking in enough salt. We've carried our horror of that essential nutrient to a ridiculous extent. One can reduce the need for sweetening by increasing the salt, but decreasing the salt just leaves everything bland no matter how much sweetener you use.


I love that they're not sweet. Sugar amount is great. I followed the recipe exactly, except I added both dark raisins & pecans. I think more shredded carrot would improve the flavor, moistness perhaps too, & I would add more nuts because I love nuts, maybe even walnuts in addition to the pecans. I felt they were delicious, but I would like more denseness, mine were light. I'd like more carrot flavor. I will make them again & try the above changes & see what happens.


I made this 4/26/15. Changes include using 1 cup whole wheat and 1 & 1/2 cup all purpose white flour and adding both pecans and golden raisins (1/3 cup each). Baked on convection bake 350 for 17 minutes. Very nice. Made 2 dozen smallish muffins.

Natalia Elies

I've just made these and I think it needs more sugar... maybe I will add maple syrup next time instead, but 1/3 of a cup of sugar is not enough to sweeten 12 muffins...


Like others, I think the biggest flaws of this recipe are in two areas: too much baking soda and too little sugar. I generally like pastries that are not too sweet, but the large amount of dough in this recipe requires more sweetness. I suggest you increase the sugar to at least 1/2 a cup or slightly more and for sure reduce the baking soda by 50%. You will taste the baking soda in the cake when you use 1 tsp and that is not a pleasant taste. For me, the baking soda amount ruined the flavors.


These are wonderful muffins. I used my food processor to grate a handful of peeled carrots and used 1/3c both pecans and raisons. I think key to this recipe is a cakelike texture without cream cheese frosting. If you're willing to sit down and chew a muffin knowing full well that it is whole grain and full of fiber, this muffin is for you. If not sweet enough, add more pecans for moisture, and, more raisons for sweetness - you won't be ashamed.


I increased the carrots to two cups and adds about two cups of grated crispy pink apple and half tea spoon of dried ginger. Next time I use more suger more ginger and less cloves and less baking soda. Two teaspoon of baking soda and one reaspoon of baking powder is a lot! It has some bitter taste, and too fluffy as a carrot cake. Also, I'll use 2/3 of both walnuts and raisins.


I froze half the muffins, thawed in the refrigerator, added the glaze this morning. They freeze very well.

sonya k

The sugar level is a shade too low for my taste. I generally prefer a barely-sweet muffin but I'd recommend doubling the sugar. The recipe produces a very moist and flavorful muffin! I used 350g golden raisins and 100g chopped walnuts in the batter.

Ryan B

Made these as directed except substituted Greek yogurt (1/4cup) for the canola oil. Turned out fantastic, with just the right amount of sweetness. Honestly, if you're putting 1-1/2 cups of sugar in here you're making cupcakes, not muffins.


These muffins turned out great. I used the whole wheat/all purpose sub for the whole wheat pastry flour and used half pecans, half raisins. I'll keep the yogurt for buttermilk sub in mind because I usually don't have buttermilk on hand. Our household consensus was that the hint of sweetness level with 1/3 cup dark brown sugar was spot on. Texture and density were very pleasing.


Unlike a lot of comments, I really appreciate that these are not very sweet. I find I cut the sugar in most muffin recipes. I used both raisins and nuts because we like full, chunky muffins.


2.5.24Add coconut or use coconut oil. Add a bit more sugar, 1/2 cup Add raisins next time


This was just blah for me. Not enough fat or sugar for my taste.


Thanks to previous cooks, doubled the sugar. Used half brown sugar and half white sugar. Muffins are good and still not very sweet but sweet enough. Also made these gluten-free with 1:1 flour substitute and an extra egg.


I did half the recipe substituting ground oats for flour, Greek yogurt for buttermilk, olive for canola oil, adding slivered almonds and pecans instead of walnuts. I thought they turned out perfectly (better than expected considering I used the oats). I happened to omit the baking powder by mistake - which I guess was a good thing judging by the reviews here. I agree they could be slightly sweeter, though if one added a cream cheese frosting, which I did not, the suggested sugar amount is good.


I’m usually that weird person who cuts the sugar in half and adds twice as much vegetables. But I had to douse these in maple syrup to make them edible. Will be doubling the sugar next time!


I agree with others: more sugar, more salt, more carrots. As written, the recipe results in dry, bland muffins. I would also beef them up with roasted walnuts and flax seeds.


I subbed 1C water with 60gm whey protein for buttermilk to make them worth eating on my food plan


Made, and put into an 8-rectangular-spot muffin plan. A savvy cook friend came over and exclaimed “Oh Goodness, how beautiful!” And they tasted it, too. Thanks Martha R-S!


I made these aiming for a cupcake for a birthday, and knowing that typical carrot cake is usually way too sweet and heavy for me, I thought something called "muffin" might be just right. And these are good, but they are truly on the muffin side of baked goods. To make them again as an everyday muffin I would increase the sugar and oil. To make them as a carrot cake *cupcake* I'd increase the sugar even a bit more.


Topped with a cream cheese frosting these were delicious.


This recipe is perfect! I used 1 1/2 c all purpose flour and 1 cup whole wheat, 1 cup water instead of buttermilk milk, and just the nutmeg and allspice, and left out the dried fruit and nuts. They are awesome!


I find most muffin and cake recipes to be too sweet, so I routinely cut the amount of sugar by 1/3 to 1/2. With this recipe, I used the full 1/3 cup of dark brown sugar, also used golden raisins. For the first time ever, I feel the amount of sugar should be increased (husband agrees). Overall I like the recipe, but will experiment with either increasing the brown sugar, or adding some maple syrup.

add more sugar or raisins

Add streusel to the top for some sweetness


Very bland. Would not make again.

the lucky vegetarian

Yummy. Made with buttermilk with just a bit more sugar than indicated (following comments) and lots of walnuts, dried cherries and dried apricots. Used walnut and olive oil as I had no canola on hand. Will definitely make again without increasing the sugar. Any sweeter would have been too much - the dried fruit added sweetness.

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Carrot Cake Muffins Recipe (2024)
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