Moist Carrot Cake Muffins

Total Time
Prep 15 mins
Cook 25 mins

Amazing muffins! The cinnamon makes a big difference so don't leave it out.

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Mix flour, baking powder, cinnamon and salt in a large bowl.
  3. Mix cereal and milk in another bowl, let stand for 3 minutes.
  4. Mix in carrots, sugar, egg and oil.
  5. Add to flour mixture until moist (Batter will be lumpy).
  6. Stir in raisins.
  7. Grease muffin pan and spoon batter into muffin pan filling each cup to 2/3 full.
  8. Bake for 25 minutes or until golden brown.
  9. Serve warm.
  10. STORAGE: Cool leftover muffins and wrap each tightly with plastic wrap and freeze.
Most Helpful

Awesome recipe!!! The muffins were so moist!!! The only thing I would do differently is add a little white sugar (I have a huge sweet tooth!), but other than that I would not change a thing!

5 5

These are GOOOOOOOOD. :) You can mix up a batch of these gems in no time at all. I cut the recipe in half, but used the whole egg, and the carrots were grated.. Other than that, I followed the recipe as written. These baked up in 20 minutes in the toaster oven. Amazingly moist and such wonderful flavour. HoneyBunny....I guarantee these will be made often. ;) Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

5 5

These are really good! I have to admit I took several liberties with the recipe--reduced the sugar a bit, used zucchini instead of carrot, and used fresh blueberries and 1/8 c walnuts instead of raisins. That said, I feel confident giving this a star rating because the proportions are perfect, the spice is great, and the muffins bake up big and beautiful! Thanks for posting, clearly this is a great recipe for using up what you've got and will come in quite handy!