Carrot Muffins


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A great way to sneak some vegetables into your daily routine, especially good for kids!

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  • 1 1/2 C. flour
  • 1/2 C. whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/8 tsp. ground cloves
  • 1/2 C. chopped nuts
  • 1 egg
  • 1/2 C. sugar
  • 1/4 C. oil
  • 1/2 tsp. vanilla
  • 1 C. unsweetened applesauce
  • 1 C. grated carrots
  • 1/4 C. golden raisins, chopped
  • Cream Cheese Spread:
  • 1 pkg. cream cheese, at room temp.
  • 1/4 C. butter, at room temp.
  • 1/2 tsp. vanilla
  • 1/2 C. confectioners' sugar

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Heat oven to 375 degrees. Coat 12 cup muffin tin with nonstick cooking spray. Mix flours, soda, cinnamon, salt, cloves and nuts in bowl. Beat egg and sugar in bowl. Add to oil, applesauce and vanilla. Make well in center of flour mixture. Pour egg mixture into well of flour. Stir until flour mixture is evenly moistened and batter comes together. Fold in carrots and raisins. Spoon 1/3 C. batter into each cut. Bake in 375 degree oven for 20 minutes, or until pick inserted in centers comes out clean. Let cool in pan on rack for 2 minutes. Turn out on rack and cool. Serve muffins warm or at room temperature with spread.

Makes 12. 

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