Double Ginger Carrot Muffins {big Ones]

Total Time
Prep 20 mins
Cook 40 mins

Yet another carrot muffin/cake recipe but quite a healthy one and really easy to do and very yummy.- this is a Julie le Clerc recipe from a NZ magazine.

Ingredients Nutrition


  1. Heat oven 160°C.
  2. Grease muffin tins.
  3. Combine sugar, oil, ginger and vanilla.
  4. Whisk then add eggs, beat till creamy.
  5. Stir in pineapple and carrot.
  6. Add sifted flour,salt, baking soda, ginger and cinnamon.
  7. Add coconut - mix all together.
  8. Spoon into greased muffin tins.
  9. Bake 30 - 40 minutes.
  10. When cool they can be frosted with cream chees frosting if desired.
Most Helpful

These are totally delicious!!! I made these in my texas muffin tin and got 9 huge muffins from the mix.. They were full of flavour and oh so moist, I mean really light, fluffy, soft with the yummy crunchy top you expect from a muffin.. There is nothing like a warm muffin straight from the oven and these didn't dissapoint, not to mention how great my house smelled whilst these were cooking.. I added a little more ginger than stated as we do love our ginger in my family.. I will definitely be making these again.. They got huge praise and my son has already eaten 2 this morning.. Thanks for sharing Katew a fab recipe!!! :)

The Flying Chef March 10, 2010

These were moist and flavorful, but we found the cinnamon to be overpowering. I think 1 teaspoon instead of 1 tablespoon would be plenty. But it is a good base recipe that would lend itself to additions, such as dried cranberries, pumpkin seeds, nuts, etc. I am going to try them again and make them TRIPLE ginger by adding chopped, candied ginger.

Outta Here May 13, 2013

Nice flavour!! I made ours using Any Kind Muffins (Gluten Free) as a base to fit our diet using sweet rice flour instead of potato starch. I also did not use baking powder so instead added a bit extra baking soda and 1 tbs white vinegar (wet ingredients with wet). I used brown sugar, canola oil to be soy free, halal vanilla paste, sea salt, unsweetened desiccated coconut, plus the rest. I may make these again. Made for MAKE MY RECIPE~ Summer Tag Game.

UmmBinat January 11, 2011