Carrot Cake Muffins

4.88 from 16 votes

Quick and easy to make, these carrot cake muffins are the perfect treat for Easter. Made with natural and healthy ingredients, they are perfectly moist.

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Bake up a batch of these delicious carrot cake muffins for one delicious treat. Made with no artificial sugar, these are a great healthier option that the whole family will love. Filled with raisins and walnuts, they are one tasty treat!

Carrot cake muffins on a wooden board

Ingredients & substitutions

  • Carrots: This is the star ingredient of the recipe and it’s best to use freshly shredded carrots.
  • Greek yogurt: As well as offering a boost of protein, the Greek yogurt adds moistness and flavor to each bite. For more traditional moisture, you can swap with butter or vegetable oil.
  • Honey: To naturally sweeten the muffins so there is no need to add processed sugar. Use raw natural honey if you can.
  • Eggs: To bind the ingredients together. You can make this using a flax egg.
  • Orange juice and orange zest: For a burst of orange flavor that works so well with the carrots. It’s best to use fresh if possible.
  • Raisins and walnuts: For an added layer of flavor and texture.
  • Flour: Use all-purpose flour for this recipe. You can also use a 1:1 gluten free flour mix.
  • Baking powder and soda: So that your muffins rise and get nice and fluffy when they are baked.
  • Salt and cinnamon: For flavor. Try adding other warm spices too like nutmeg powder or ginger powder.
Ingredients to make the recipe

How to make carrot cake muffins

  1. Add the honey and yogurt to a bowl.
  2. Whisk together until smooth.
  3. Whisk in the eggs, orange juice and zest.
  4. Add in the carrots, raisins and walnuts.
  5. Stir to combine.
  6. Fold in the dry ingredients.
6 image collage to show how to make the recipe
  • Place the carrot cake batter into prepared muffin tins and bake.
  • You’ll know they’re done when they are risen and firm, and an inserted toothpick comes out clean.
2 image collage to show the muffin batter in the muffin tin before and after baking

Tips for making carrot cake muffins

  1. Do not allow mixture to sit after the dry ingredients have been added. The baking soda will begin to react immediately and you want that reaction happening in the oven.
  2. Skip the raisins if you prefer. They are optional, but the carrot cake muffins are definitely better with them. If you are not using raisins, use ½ cup of honey instead of ⅓ to get the right balance of sweetness.
  3. Don’t use pre-shredded carrots. The packaged shredded carrots that normally come in a plastic bag are great for salads and stir-fry. However they can be too thick for this carrot cake muffin recipe. For best texture and moisture, shred the carrots on your own.
  4. Don’t overmix the batter when you add the flour. Over mixing can cause the gluten to develop and your muffins will be chewy instead of light and fluffy. The flour should be folded in so no dry is left, but it’s fine if there are still lumps in the batter.

Frequently asked questions

How long do they keep?

These carrot cake muffins are best enjoyed on the day you’ve baked them, warm out of the oven is best! They will keep in the fridge in an airtight container overnight and you can reheat them gently through to enjoy. They make for a great Easter breakfast!

Can you freeze them?

Yes! If you make a big batch that you won’t get through, then freezing is a great option. Let the muffins cool completely before freezing solid on a baking sheet and then placing in a freezer bag or safe container. They will keep well for up to 3 months and can be thawed at room temperature before being heated through.

Can you frost them?

Not frosting these carrot cake muffins keeps them a bit healthier and great for breakfast. If you want to add some cream cheese frosting on top through, it will work great! Just let the muffins cool completely before frosting.

Carrot cake muffin with bite taken out

These carrot cake muffins are so perfectly moist, and because they are made with natural ingredients, they are a great treat for the whole family. Perfect light and fluffy, be sure to make a double batch as they’ll disappear quickly!

More muffin recipes:

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Carrot Cake Muffins

Quick and easy to make, these carrot cake muffins are the perfect treat for Easter. Made with natural and healthy ingredients, they are perfectly moist.
4.9 from 16 votes
Servings 12 servings
Course Breakfast, Dessert, Snack
Calories 169
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients
  

  • cup Greek yogurt
  • cup honey
  • 2 large eggs
  • cup orange juice
  • 1 tablespoon orange zest
  • 2 cups shredded carrots about 3 carrots
  • cup raisins
  • ½ cup chopped walnuts
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon

Instructions

  • Preheat oven to 350°F. Line a standard muffin pan with muffin papers.
  • In a large bowl, whisk together yogurt and honey. Add eggs, orange juice, and orange zest, whisking until smooth.
  • Stir in shredded carrots, raisins, and chopped walnuts.
  • In a small bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Gently fold into the wet ingredients and mix until mostly incorporated – a few lumps are ok.
  • Immediately scoop into prepared muffin tins. Bake for 20-25 minutes until a cake tester comes out clean or with just a couple small crumbs.
  • Allow to cool in pan for at least 15 minutes before serving.

Video

Notes

Storage: The muffins are best if eaten the same day, but can be stored in an airtight container in the fridge overnight. Reheat in the oven before serving.
Freezing: Freeze cooled muffins on a baking sheet before transferring to a freezer bag or container. They will keep for 3 months.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition

Calories: 169kcal, Carbohydrates: 29g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 220mg, Potassium: 225mg, Fiber: 2g, Sugar: 10g, Vitamin A: 3624IU, Vitamin C: 7mg, Calcium: 49mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Carrot cake muffins on a wooden board

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Comments

  1. Thank you for the recipe!! Came out delicious! I tweaked it a bit and added both carrots and zucchini 😋

  2. I am sure if you use the right portions it will come out great… I use Table spoon instead of tea spoon…. 🙂 I will try it again.

  3. I can not eat yogurt, so I would like to swap it out fkr the vegetable oil, can you fell me how much oil I should use? Thank you! Can not wait to make these!

      1. Thanks, I made these for my toddler without the walnuts she loved them!Orange juice is great idea to help naturally sweeten them!I did put bun cases in my trays and mixture kind of stuck to the paper next time I will definitely just grease the muffin tray a little😁

  4. Looove the smell of my house right now. It I think I did something wrong. They look a bit brownish on the top and not so fluffy-ish! Still they taste awesome and my toddler approved. Had to re try the recipe again!

    1. That’s amazing! Hmm, it might help to use a bigger muffin size, so they cook thoroughly and don’t over-brown.

  5. Love this recipe!!! The texture, the flavor, the smell – everything is amazing! I would add a little bit more honey though or sugar, but it’s great to eat with honey and tea just the way it is! ♥️