Food and Drink

RECIPE: Easy Carrot and Raisin Muffins

I often find carrots go soft quickly so am often looking for recipes to make the most out of ingredients before they can no longer be eaten. This simple carrot and raisin muffin recipe is easy to make, full of spicy flavour and freezes well.

These are also great as they peel away from the patty case well so you get as much of the tasty muffin as possible!

½ cup white sugar
½ cup brown sugar (packed)
2 x eggs
½ cup oil (we use olive oil)
1 tsp vanilla
2 x large carrots, grated
1 cup flour
½ tsp baking soda
1 tsp baking powder
Pinch of salt
1 tsp cinnamon
½ tsp nutmeg
½ cup raisins
½ cup coconut

Preheat oven to 180 degrees and line muffin pan with muffin patty cases
Mix together eggs, white sugar, brown sugar until fluffy
Slowly add oil and vanilla essence until mixed
Add carrots and mix together with a spatula
Add flour, baking soda, baking powder, salt, cinnamon and nutmeg and mix until just combined
Fold in raisins and coconut
Fill each patty case to about ¾ full and bake for 15-20 mins until a skewer comes out clean when inserted into the centre
Cool on a wire rack and enjoy

Using slightly older carrots for this recipe is fine and it makes the most of them
Make sure that you fill the patty’s evenly and don’t over fill
When adding the raisins, make sure they’re not stuck together before mixing in
The nutmeg is optional but cinnamon is essential (in our humble opinion)


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