Carrot Muffins

By Shiran

These carrot muffins are my favorite snack during the day. They aren’t too sweet, are super moist, and have just the perfect amount of spice and crunch.

Perfect Carrot Muffins

Many people I know secretly love carrot cake only because of the cream cheese frosting that it’s usually paired with. I used to be one of those people, but just recently my favorite bakery started selling mini carrot muffins with no frosting, and I fell in love at first bite. Surprisingly, I don’t miss the frosting one bit.

After many carrot cake trials and failures, I finally think my recipe is just as delicious as those bakery ones! These muffins are super moist and have just the perfect amount of spice.

Perfect Carrot Muffins

I use both granulated and brown sugar in the recipe as the latter adds great flavor and moisture, but you can leave it out and use 1 cup of granulated sugar instead if you want.

Walnuts and shredded coconut take these muffins to the next level, but you can skip them or replace some of it with raisins or pecans.

You can turn these muffins into cupcakes by using my winning cream cheese frosting.

Perfect Carrot Muffins

If you love these muffins, then you’ll also love my carrot loaf cake and this delicious carrot layer cake.


5.0 from 2 reviews

Carrot Muffins
Yields: 12-16 standard-size muffins

These carrot muffins aren’t too sweet, are super moist, and have just the perfect amount of spice and crunch.
  • 1 cup (140 g/5 oz) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg, optional
  • ⅛ teaspoon ground cloves, optional
  • ½ cup (100 g/ 3.5 oz) granulated sugar
  • ½ cup (100 g/ 3.5 oz) light or dark brown sugar
  • 2 large eggs
  • ½ cup canola oil (or vegetable, safflower)
  • 1 teaspoon pure vanilla extract
  • 180 g (about 2 large or 3 medium carrots, or 1½ cups) grated carrots
  • ½ cup (50 g) walnuts, roughly chopped
  • ½ cup shredded coconut

  1. Preheat oven to 350F/180C. Line a muffin pan with paper liners.
  2. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a mixer bowl fitted with paddle attachment, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don’t overmix. Fold in nuts and shredded coconut.
  4. Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
  5. Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.


8 Comments on Carrot Muffins

  1. Thalia @ butter and brioche
    April 12, 2016 at 1:34 am (11 months ago)

    i love how perfect these carrot muffins are, and how flat topped they are. gorgeous colour too!

  2. Susanna
    July 20, 2016 at 12:34 pm (8 months ago)

    If I didn’t want to put in walnuts, should I change anything in the recipe?

    • Shiran
      July 21, 2016 at 3:55 am (8 months ago)

      No, you don’t need to change anything else.

  3. Susanna
    July 27, 2016 at 2:04 pm (8 months ago)

    Thank you.

  4. Oge
    November 12, 2016 at 3:57 pm (4 months ago)

    I’m not a big carrot cake or muffin fan but this was heavenly!!!! I tried this receipe but reduced the sugar qualities by a half…at I’ll turned out amazing. Moist moist moist. My kids simply loved them. Only thing was I had to keep them in the oven for an additional 5mins for them to be cooked through…not sure why. Amazing receipe. Will definitely be making batches and batches of these muffins. Many thanks!!!

    • Shiran
      November 20, 2016 at 11:07 am (4 months ago)

      That’s so wonderful to hear, thank you so much!


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