Miracle Carrot Muffins

Photo: Annabelle Breakey; Styling: Kevin Crafts

Forget dry and dutiful; these whole-wheat muffins are incredibly moist. The trick is heating the carrots and raisins in water, which softens them nicely before they're added to the flour mixture.

Yield: Makes 12 (serving size: 1 muffin with 2 tsp. cream cheese)
Recipe from Sunset

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Recipe Time

Total: 30 Minutes
Cool: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 25%
  • Protein: 3.5g
  • Fat: 7.5g
  • Saturated fat: 4.3g
  • Carbohydrate: 49g
  • Fiber: 2.3g
  • Sodium: 333mg
  • Cholesterol: 21mg


  • 1 1/3 cups sugar
  • 1/4 cup butter
  • 1 1/4 cups shredded carrots
  • 1 cup raisins
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 ounces cream cheese
  • 1 tablespoon orange zest


  1. 1. Preheat oven to 375°. Put sugar, butter, carrots, raisins, salt, spices, and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.
  2. 2. Whisk flours, baking powder, and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir to combine, but do not overmix.
  3. 3. Spoon mixture into greased muffin cups.
  4. 4. Bake until browned and a toothpick inserted into a muffin comes out clean, about 15 minutes. Let cool on a rack.
  5. 5. Blend cream cheese with zest and serve with muffins.
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