Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Moist Carrot Cake Muffins Recipe
    Lost? Site Map

    Moist Carrot Cake Muffins

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

    Sort by:

    • on April 14, 2010

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 13, 2009

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2003

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    Nutritional Facts for Moist Carrot Cake Muffins

    Serving Size: 1 (695 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 134.6
    Calories from Fat 33
    Total Fat 3.6 g
    Saturated Fat 0.9 g
    Cholesterol 20.4 mg
    Sodium 205.7 mg
    Total Carbohydrate 23.7 g
    Dietary Fiber 1.7 g
    Sugars 9.5 g
    Protein 3.0 g


    Over 475,000 Recipes Network of Sites