Dessert/ easy/ Fruit Desserts/ Holiday/ Muffins & Quick Breads

Carrot Muffins

April 11, 2016

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.

4.9 from 37 votes
Perfect Carrot Muffins
Carrot Muffins
YIELD: 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
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg , optional
  • 1/8 teaspoon ground cloves , optional
  • 1/2 cup (100 g/ 3.5 oz) granulated sugar
  • 1/2 cup (100 g/ 3.5 oz) light or dark brown sugar
  • 2 large eggs
  • 1/2 cup canola oil (or vegetable, safflower)
  • 1 teaspoon pure vanilla extract
  • 180g (about 2 large or 3 medium carrots, or 1 1/2 cups) grated carrots
  • 1/2 cup (50 g) walnuts, roughly chopped
  • 1/2 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, or using a hand-held mixer, 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.

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  • Reply
    Keith @ How's it Lookin?
    April 11, 2016 at 5:14 pm

    They look delicious. I never had carrot muffins, thanks for the idea.

  • Reply
    Thalia @ butter and brioche
    April 12, 2016 at 1:34 am

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

  • Reply
    Melody @ Pleasant Kitchen
    April 13, 2016 at 3:58 am

    look so delicious, good idea with carrot muffins

  • Reply
    July 20, 2016 at 12:34 pm

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

    • Reply
      July 21, 2016 at 3:55 am

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

  • Reply
    July 27, 2016 at 2:04 pm

    Thank you.

  • Reply
    November 12, 2016 at 3:57 pm

    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!!!

    • Reply
      November 20, 2016 at 11:07 am

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

  • Reply
    Edie Thompson
    July 17, 2017 at 10:33 pm

    Amazing, amazing, amazing!!!!! These are going to be my new favorite breakfast with a cup of coffee. I added raisens and the nutmeg. I’m going to freeze them so that they will last longer than the four days. Thank you, Thank you, Thank you for this tremendous recipe.

  • Reply
    Susan Tereschuk
    November 20, 2017 at 8:12 pm

    Just made a batch of these delicious muffins and we are enjoying them. My husband can’t eat coconut so I substituted raisins and topped the muffins with sliced almonds. Very moist!!! I am also going to freeze some of them. Thanks for sharing this terrific recipe.

    • Reply
      November 22, 2017 at 2:20 pm

      Thank you so much Susan! I’m glad you enjoy them!

  • Reply
    Nikki Cuello La O
    November 27, 2017 at 4:28 pm

    OMG! These are dangerous (in a yummy way). I made them as instructed, using Bob´s Red Mill Gluten Free 1-to-1 flour and only the white sugar (no brown) since I was adding homemade cream cheese frosting to the top. They didn´t need the frosting to make them heavenly though. I may try to make this recipe into a cake too. It´s so moist and scrumptious. I am a huge fan of nuts and coconut so that and walnuts went in and like another commenter said, it´s the perfect combo with the crunch. Thank you so much!

  • Reply
    February 11, 2018 at 4:42 pm

    This is by far the best carrot muffin reipe out there. These come out so moist and fluffy. Mmm! Thank you for sharing.

  • Reply
    February 20, 2018 at 6:56 am

    This is amazing. I never left a reply on any of the other recipes i have tried, even if they turned out good, but these are moist and full of flavour! Best carrot cake I’ve had by far! Thank you for sharing

    • Reply
      February 25, 2018 at 6:33 am

      Thank you so much Aisha! I’m glad you like them!

  • Reply
    March 18, 2018 at 1:49 pm

    These sound wonderful, but my husband won’t eat coconut (!). If I omit it, would I need to make any recipe adjustments?

    • Reply
      March 18, 2018 at 4:05 pm

      Hi Laura, you can leave it out without changing anything in the recipe.

  • Reply
    Stephanie A
    March 28, 2018 at 5:07 pm

    These were great! Only thing was that I had to add an additional 7-10 min for them to be cooked through. Otherwise pretty simple and tasty!

  • Reply
    April 7, 2018 at 11:30 am

    Do you know the nutritional info for these? (Calories, Fat, Etc.)

    Also, what if i don’t own a stand mixer with a paddle attachment? I only have a standard hand mixer.


    • Reply
      April 9, 2018 at 8:29 am

      You can use a recipe nutrition calculator (you can google it) and find out that way. You can use your hand mixer with the whisk attachment. You can also mix everything by hand, but I like to use the mixer to make the muffins lighter.

  • Reply
    May 2, 2018 at 8:01 am

    Hi there
    Tried this recipe yesterday, halved the sugar and decorated it with cream cheese icing.
    Amazingly delicious. Moist and super soft.

  • Reply
    Cheryl Barrett
    May 20, 2018 at 12:47 am

    Made these tonight and they are really good! I was out of walnuts so substituted pecans, but did everything else exactly as written. Very moist and definitely habit forming! I did need to cook an extra six minutes in my oven. Don’t make the rookie mistake that I did and fill the paper liners too full. If you do, they’ll bake to the top of the pan and be hard to get out. This recipe is a keeper. Thanks for sharing.

  • Reply
    Marlen Rodriguez
    May 28, 2018 at 11:57 am

    This is a great recipe. Since I am trying to stay away from gluten I substituted with gluten free flour, used coconut oil , and 1/2 tsp. pumpkin spice for the ground nutmeg and cloves. Highly recommend it! Thank you.

  • Reply
    Joni Barbour
    June 29, 2018 at 8:59 am

    These are simply amazing!!!! I didn’t have any nuts on hand but they were still delishhhh! Thanks for the great recipe!

  • Reply
    July 5, 2018 at 1:53 pm

    For me it made 18 just enough for me!

    Keep up the good resipies

  • Reply
    July 20, 2018 at 2:29 pm

    Love this recipe! I always double it bc 1 just isn’t enough!

  • Reply
    September 2, 2018 at 6:29 pm

    i was a bit disappointed with these muffins as they spread out a lot onto the muffin pan and I couldn’t remove them from the pan – was a big mess – the taste however was delicious – I am wondering what I did wrong (I left out the walnuts)

    • Reply
      September 3, 2018 at 9:41 am

      Hi Debbie, this usually means that the muffin cups were overfilled. Next time, don’t fill the holes more than two-thirds full.

  • Reply
    September 5, 2018 at 9:35 am

    Hi, tomorrow, I will make this carrot muffin, but I didn’t have walnut, so what should I do? Is it ok without walnut? I have nut and shedders coconut. Thank you.

    • Reply
      September 5, 2018 at 11:35 am

      Hi Linchye, you can leave out the walnuts without changing anything else in the recipe.

  • Reply
    Julia Kochsiek
    September 21, 2018 at 9:05 pm

    Made these muffins this afternoon. Followed recipe exactly except raisins in place of coconut. Only 2 left tonight after grandkids popped in after swim practice. They are moist and so tasty. Shredding carrots now for early am batch for me and husband. Love that all ingredients were already in my kitchen. No running to store for just one thing. Did not frost.

  • Reply
    September 22, 2018 at 9:12 am

    Hi, i do not have a stand mixer with a paddle attachment, can i just use a regular mixer?

    • Reply
      September 24, 2018 at 8:37 am

      You can use your mixer with the whisk attachment. Using a mixer helps in making lighter muffins, but it’s also possible to mix the ingredients by hand.

  • Reply
    October 23, 2018 at 4:23 pm

    I made these without the walnuts or coconut (and used vegetable oil, and included the cloves and nutmeg) and they were absolutely delicious. They are light and melt in your mouth. A keeper!

  • Reply
    November 4, 2018 at 2:45 pm

    I had some extra carrots to use so I googled a carrot muffin recipe and found yours. Made as directed without the nuts or coconut. My 5 year old helped and at first said she would not eat any because of the carrot. But then they smelled so good out of the oven, she changed her mind. I’ll probably use less sugar next time but they are delicious! Thank you!

  • Reply
    November 7, 2018 at 10:33 am

    Felt creative and had carrots…but missing some things so I used coconut oil instead of oil and shredded coconut…and sunflower seeds instead of walnut! In the oven now and I’m guessing will be yum bc batter smelled amazing with all that cinnamon and nutmeg- oh and a dash of maple syrup when the sugar ran short! 🙂

  • Reply
    Caitlin Smith
    November 13, 2018 at 11:17 am

    Is it possible to substitute yogurt or sour cream for the oil in this recipe?

    • Reply
      November 13, 2018 at 3:20 pm

      Hi Caitlin , oil and yogurt/sour cream have different roles in baking, so you can’t use it instead of the oil.

  • Reply
    Tusman Fernando
    November 28, 2018 at 11:01 pm

    why some carrot muffin recipe is said mix sugar with dry ingredients instead of wet ingredients

  • Reply
    December 10, 2018 at 5:04 am

    It’s my first time to make carrot muffin and thanks to you, i’m planning to make another batch soon! I love your recipe!

  • Reply
    December 19, 2018 at 10:43 am

    Just made them and they’re delicious. I screwed up and added the oil too soon and they were still yummy. I also threw in some raisins that I had soaked in boiling water for a few minutes. Used freshly ground cloves too.

  • Reply
    January 5, 2019 at 8:47 pm

    Followed the recipe to the T and they came out flawlessly 🙂 super excited for my uncle to try one since carrot cakes are his favorite. Thanks so much for sharing this! Had a blast making them ^_^

  • Reply
    Jordan Rivers
    January 8, 2019 at 10:41 am

    These are delicious! I prepared recipe as written with exception of using a jumbo muffin pan rather than a cupcake pan so mine took 25 minutes to bake. The recipe yields about 3 1/2 cups of batter so I got 7 jumbo muffins, filling each with 1/2 cup of batter. Thanks for the recipe.

  • Reply
    January 15, 2019 at 4:36 pm

    These turned out great!! I doubled the recipe and left out the coconut (didnt have on hand) and baked for 17 min.

  • Reply
    January 16, 2019 at 6:54 pm

    These muffins are delicious and moist. I used light brown sugar instead of half white and half dark brown. I felt that that they were a bit too sweet, but should be perfect with cream cheese.

  • Reply
    Jordan Rivers
    January 19, 2019 at 10:21 pm

    These are wonderful. Have made them several times and everyone loves them.

  • Reply
    January 20, 2019 at 11:05 am

    These muffins are in the oven baking as I type! My son LOVES carrot muffins, so hoping he’ll really enjoy these. I made your lemon muffins yesterday & he went crazy for them. Thank you!
    I’m so happy I found your blog!

  • Reply
    Danielle Gwilliam
    January 22, 2019 at 10:53 am

    I loveee these muffins! However, whenever i make them, i cool them for an hour. and put in a container, with a lid just lightly resting on top. But when i go to eat one the next day they are always so sticky and almost moist on top?? whats this all about? perhaps i should reduce the sugar content? They are delicious, but i would prefer if they werent as sticky!

  • Reply
    January 29, 2019 at 6:06 pm

    Thank you for this wonderful recipe! It only took 17 min in my convection oven and the muffins were perfect – moist and sweet with a little hint of spice. This recipe is definitely a keeper.

  • Reply
    February 12, 2019 at 4:15 am

    Best recipe ever! Will definitely be making it again…. Thank you!

  • Reply
    February 25, 2019 at 8:24 am

    Absolutely amazing muffins. I replaced the vegetable oil with healthier option and added avocado oil instead. I also only added 1/2 cup of sugar and theyre still very sweet and so flavourful. The coconut and shredded walnuts, really do take these to the next level.

  • Reply
    wendy capelin
    March 7, 2019 at 8:55 am

    Would dessicated coconut be ok to use?

    • Reply
      March 10, 2019 at 7:00 am

      Yes 🙂

  • Reply
    JoAnne Carriere
    March 10, 2019 at 12:24 pm

    Hi was wondering about calorie count fo the carrot muffins

  • Reply
    Katie McCreary
    March 16, 2019 at 7:45 am

    Do you know what the cooking time would be for mini muffins? I’m worried (well I know my toddler will only eat mini ones and I freeze them and send to daycare). I know my carrot cakes take longer to bake and I have never done muffins before

    • Reply
      March 17, 2019 at 4:38 am

      Hi Katie. Mini muffins usually take about 8-12 minutes to bake.

  • Reply
    March 30, 2019 at 6:48 pm

    I used this recipe for a base, but changed some things (some out of necessity) and it still turned out delicious! I’m sure I’ll make it again soon. I omitted the coconut & cloves, and since I didn’t have any baking soda I put in 2,5tsp baking powder (and no extra salt), I also ran out of coconut oil after 90ml so I also mixed in 40ml butter and used just 120g white sugar. I put some hazelnuts on the top instead of walnuts.

  • Reply
    April 14, 2019 at 9:59 pm

    Thank you! This is the best carrot muffin recipe ever! Will definitely be making it again. My son loves it!

    • Reply
      July 3, 2019 at 2:44 am

      Hi! Is there anything I can replace the oil with? Maybe butter?

      • Reply
        Christine Zwiebel
        August 2, 2019 at 3:54 pm

        How long should I cool the muffins before removing them from the pan? The recipe indicates “until cool” but I doubt it. Thanks.

        • Reply
          August 4, 2019 at 5:00 am

          I usually wait until it isn’t too hot and is easy to remove from the pan without it falling apart, 10-15 minutes.

  • Reply
    April 21, 2019 at 11:02 pm

    These are, without a doubt, the best carrot muffins on the planet. I have made these many times and they come out perfectly every time.

  • Reply
    May 11, 2019 at 12:22 pm

    These muffins are very tasty! I halved the amount of sugar and left out the nuts and coconut and they were still good. I read the other comments and baked them at 375 for 15 minutes instead of cooking them longer. I would increase the cinnamon next time because I love it!

  • Reply
    May 15, 2019 at 1:48 pm

    Delicious! Moist and flavourful! Easy to make with ingredients that are always on hand. Used walnuts only. Thank you for a wonderful recipe I will be making over and over.

  • Reply
    May 27, 2019 at 11:45 pm

    yum! I used wholemeal flour and only 1/2 cup white sugar and mashed banana instead of eggs because I had none. Thank you for delicious recipe

  • Reply
    Tiffany P
    July 7, 2019 at 11:34 pm

    Great recipe! Came out moist, light and oh so delish! I substituted the white sugar with honey (about 1/3c) and used pecans for the nuts. Love it! And my kids n hubby loves them too! Thanks a million!!

  • Reply
    July 12, 2019 at 10:59 pm

    hi, Shiran! i baked your carrot muffin with my daughter this morning. and they had really perfect balance of fluffiness and moistness! we loved your carrot muffin ! thank you for giving us happy breakfast!

  • Reply
    Barb Davison
    August 1, 2019 at 2:55 pm

    Hi. My whole family loves theses muffins especially when I pair them with the cream cheese frosting. I was wondering though- could I put the muffin recipe in an 9×11 or 8×8 dish to make a carrot cake and then ice it using your cream cheese recipe?

    • Reply
      August 4, 2019 at 7:32 am

      I’m so glad you like it, Barb! Yes, you can definitely bake it in a pan, I’m just not sure about the exact size that would work with it. Go to my carrot loaf recipe and carrot cake recipe for more info.

  • Reply
    Margot Brough
    August 19, 2019 at 9:54 am

    I rarely rate recipes online, but I tried this one, and I absolutely loved it! Thank you so much for sharing this with us.
    My kids devoured the whole batch, so now i have to make another one to freeze for school snacks 😀

  • Reply
    August 24, 2019 at 11:46 am

    Adjusted for high altitude (5000 ft):

    Add 2 tablespoons flour
    Reduce to 1/2 teaspoon baking powder
    Reduce white sugar by 1 tablespoon
    3 eggs instead of 2
    Bake at 375 for 15 mins

    Came out really great!

  • Reply
    August 28, 2019 at 4:52 pm

    Just made this today; very yummy!! 🙂

  • Reply
    September 1, 2019 at 12:49 am

    I made these and they turned out great! I ran out of carrot while baking, so I simply did 180g of whatever I had on hand – carrot and zucchini. Oh, and THANK YOU for posting your recipe in celsius! It makes life so much easier when I don’t have to keep a unit converter running in the background. I am a huge baking enthusiast, and I love the simplicity of having a scale because I don’t have to hope and pray that my cup looks like your cup. I’ll be coming back to your website for the great recipes in celsius!

  • Reply
    September 15, 2019 at 7:55 am

    I subbed coconut oil for veg oil, added golden raisins, and used only 1 cup of sugar plus a drizzle of maple agave syrup. I made jumbo versions so they had to cook for about 30 min all together, but the results were fantastic. thank you so much for the recipe! this will be a staple in my house now – never letting carrots go to waste in my fridge again !

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