Healthy Carrot Cake Muffins

READY IN: 40mins
Recipe by FirstChoiceHealthyF

These are so delicious you can't just eat one. I often double the recipe because 12 are just not enough. In the recipe I use Light Silk Soymilk either Vanilla or Original. You could also try using milk or low-fat vanilla or plain yogurt.

Top Review by Ian Magary

Loved them! You need to post more health concious recipes soon!!! My daughter Lily and I had great fun making these. She was a little skeptical of "carrots" going into a muffin, but I reminded her that she also loved the Zucchini Cheese Muffins (Recipe #403552) that I have posted and the carrots would taste great too. I had no soy milk, but we used the skim organic milk we had on hand. I also added dried cranberries in addition to the 1/2 (small) box of raisins I had on hand and it came out wonderful. I know that ovens vary a bit, but I'm glad I set the timer for 25 minutes instead!!! They were on the verge of dry at that point, after cooling, perfect! I baked using the convection function on my oven at 325 F. Thanks again, and once again you received the "YUM" approval rating from the whole family and a couple of friends and neighbors!

Ingredients Nutrition


  1. 1. In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
  2. 2. In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
  3. 3. Add honey, carrots, milk, and applesauce mixture.
  4. 4. Mix well.
  5. 5. Add nuts and raisins.
  6. 6. Spray muffin pan with nonstick cooking spray or line with cupcake liners.
  7. 7. Fill muffin pan 3/4 full.
  8. 8. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.

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