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Carrot cake muffins on a wooden board
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4.94 from 45 votes

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.
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories 169kcal
Author Yumna Jawad



  • 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.



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.


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