Photo: Annabelle Breakey; Styling: Kevin Crafts
Total Time
30 Mins
Cool Time
20 Mins
Makes 12 (serving size: 1 muffin with 2 tsp. cream cheese)

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.

How to Make It

Step 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.

Step 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.

Step 3

Spoon mixture into greased muffin cups.

Step 4

Bake until browned and a toothpick inserted into a muffin comes out clean, about 15 minutes. Let cool on a rack.

Step 5

Blend cream cheese with zest and serve with muffins.

Ratings & Reviews

Tasty, better with modifications?

February 26, 2016
Tasty, but a tad dense and heavy. I like the ideas suggested below. Will try again with less sugar, fewer raisins, add in walnuts and maybe sweetened shredded coconut. Does anyone think an egg or two would help, but I guess with the hot liquids, it would be difficult to incorporate.

Spudheidi's Review

February 21, 2015
These muffins are so moist and flavorful, and I did as suggested by other reviewers and reduced the sugar to one cup. Perfect! Thanks for the heads up!

Hooptwin's Review

December 05, 2014
I agree, too sweet. I will definitely lower the sugar next time. But my kiddos loved it!

AlisonRSmith's Review

August 31, 2013
You really can't go wrong with this recipe. I have made it several times, and changed the flours somewhat (I am gluten free) and also made them at 7,000 ft. My only recommendation is the cream cheese spread is a bit too bitter for my taste. I switched to using 1/3 less fat cream cheese and a couple of tablespoons of powdered sugar. Theentire family loves them.

December12's Review

July 30, 2013

rosielucchesini's Review

June 23, 2013

SanJoseMa's Review

June 15, 2013
I found these a bit too sweet, so I too will reduce sugar to 1 cup. I didn't have more than 2 Tbs of raisins so I added dried cranberries, which was very nice. Nuts would be good.

Rikked's Review

May 30, 2013
Made a few changes - reduced sugar to 1 cup, added 1/2 cup sweetened coconut, halved raisins to 1/2 cup, and then baked for 20 minutes (I live at 10,000 feet). They are delicious!!! Very filling, too. Super easy to make. I think I might add some nuts next time. Will definitely make again.

NC2CAgirl's Review

March 28, 2013