4 Reviews

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!

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Asmaa M. March 19, 2015

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.

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Diana #2 April 14, 2010

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!

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smellyvegetarian August 13, 2009

These were a delicious and easy way to get some fibre in! I had no problems with my son eating this with me and they taste awesome without the icing. I cheated and used raisin bran instead, and they turned out just as good. I also added a little more carrot since I like the flavor

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Nadine Gallegos July 17, 2003
Moist Carrot Cake Muffins