Moist Carrot Cake Muffins

Moist Carrot Cake Muffins created by Diana 2

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

Ready In:
40mins
Yields:
Units:

ingredients

directions

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

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

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  1. Asmaa M.
    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!
  2. Diana 2
    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.
  3. Diana 2
    Moist Carrot Cake Muffins Created by Diana 2
  4. jessi_mcg
    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!
  5. jessi_mcg
    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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