Carrot Cake Muffins

READY IN: 40mins
YIELD: 12 muffins


  • 2
    cups carrots, chopped (or baby carrots)
  • 12 - 34
  • 2
    eggs, lightly beaten
  • 14
    cup oil (I use melted coconut oil, but any vegetable based oil works)
  • 1 12
    cups whole wheat flour (or any whole grain flour, I use a spelt, kamut, and whole wheat mix)
  • 12
    cup sugar (or evaporated cane juice)
  • 1
    teaspoon baking powder
  • 1
    teaspoon baking soda
  • 1
    teaspoon cinnamon
  • 12
    teaspoon salt (optional)
  • 1
    cup raisins (optional)
  • 1
    cup pecans (optional)


  • Preheat oven to 350°F.
  • Put carrots and apple sauce in to food processor, mix until it has the consistency of baby food. Set aside.
  • Sift all dry ingredients together.
  • Stir oil, eggs, and carrot mixture together until well blended.
  • Add wet ingredients to dry ingredients, fold gently until blended.
  • Add raisins and nuts mix gently. (Be careful not to over mix, or the muffins will be rubbery).
  • Pour into well greased muffin tins, bake 20-25 minutes or until toothpick come out clean.
  • Cool completely then top with icing if desired.