I’m so happy to finally get around to posting these muffins!  I made these last weekend for brunch with Ben’s parents.  Ben always tells me that his dad likes carrot cake, so I thought these sounded like something he would enjoy.  I, on the other hand, am a long-time carrot hater (although I’m slowly turning that around) so I’m always hesitant to try baked goods with carrot in them.  These were really great though, and everyone (including me!) really liked them.  I thought they were a fantastic addition to our brunch spread.  They are very tender, mildly sweet, and the first word that comes to mind when trying to describe the flavor is warm.  I also loved how they baked up with beautiful domed tops, an important part of good muffins in my mind.  I would make these again in a heartbeat.

My only issue in making them was shredding the carrot.  I was baking these in my dad’s kitchen which is incredibly unequipped and sometimes makes me feel as though I’m baking in the wilderness.  I ended up shredding them with a cheese grater (my own, mind you).  It was difficult and it took way too long.  I think a grater with larger holes might have been easier, but next time I’ll definitely use my food processor to do that job and avoid the mess!


2 cups all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar
1/3 cup packed light brown sugar
2/3 cup canola oil
2 large eggs
1 tsp. vanilla extract
3/4 cup milk
1 cup shredded carrot
1/2 cup shredded sweetened coconut
1/2 cup raisins
1/3 cup pecans or walnuts, toasted and chopped (optional)


  • 01

    Preheat the oven to 375 F.  Line a muffin pan with paper liners.  In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt.  Stir together to combine, and set aside.  In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar and canola oil.  Mix until smooth.  Add in the eggs and vanilla extract and beat until incorporated.  Add in the dry ingredients in two additions, alternately with the milk, mixing each addition just until incorporated.  Mix in the shredded carrot.  Using a rubber spatula, gently fold in the coconut, raisins, and nuts (if using).

  • 02

    Divide the batter evenly among the muffin cups.  Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Allow to cool in the pan 5 minutes, then remove the muffins to a wire rack to cool completely


  • Holy yum!!

  • do you have a suggestion for an alternative to raisins? my family (or should i say kiddos) are of the non raisin group and since they’re the majority i sort of have to please them. :)

  • Maria

    I haven’t tried these yet, but I keep drooling over them in Dorie’s book! Glad you liked them!! They look awesome!!

  • brooksie

    annie, I love your blog and appreciate how well you keep it updated. I know I can always count on you for something delicious as well as visually stunning. You are very talented. Keep up the good work!

  • Wow! These look incredible! I am on the hunt for a good muffin recipe – this just might be it! What a great blog! Love the pics!

  • Kelly

    I can’t wait to try these out today! Sheree I would say you could substitute any dried fruit for the raisins, maybe craisins? Or dried apples? I haven’t made these yet but I think any would be equally as yummy!

  • Melissa — Santa Clara CA

    I just finished making these muffins and they are really a hit in my household. Next time I will try them with some dried apples as was suggested in a previous comment. Anyway’s we really enjoyed them and they came out wonderful.

  • Pingback: Vegetables « Mvlegacy’s Weblog()

  • Pingback: Carrot Spice Muffins « Mvlegacy’s Weblog()

  • Pingback: Carrot Spice Muffins « Wholesome Womanhood()

  • Pingback: 10 Easy Breakfasts for 1 Person « Mvlegacy’s Weblog()

  • Cyndi

    About how many does this make?

  • Annie

    Hi Cyndi,
    I believe this recipe makes one dozen muffins.
    :) Annie

  • Pingback: Menu Plan for Week of 07-26-09 « Wholesome Womanhood()

  • Pingback: Menu Plan 08-09-09 « Wholesome Womanhood()

  • Pingback: Baking Galore! « Wholesome Womanhood()

  • Pingback: Menu Plan 08-23-09 « Wholesome Womanhood()

  • Melody Sanders

    Please add me to your email list! I found your site via mykitchencafe.blogspot.

  • Annie

    If you would like to subscribe to my posts via email, click on “Entries RSS” just under the pots/pans on the top right of my homepage and go from there.

  • Norma

    I made these for colleagues on a training course and they loved them. They were so soft and full of flavour. I added a cream cheese glace which gave them an extra oomph!!. Btw i LOVE your site. Next are the pineapple muffins!

  • Heidi

    I know how you feel about substituting/omitting ingredients, because I totally agree; however, I don’t have any coconut in the house and I’m wondering if anyone has tried them without?? My daughter is napping and I’m not about to ruin it for shredded coconut :) Love your blog!!

  • Annie

    I’m sure it would be fine without, it just won’t be exactly the same. I think the coconut is probably more of a textural addition in this recipe than a key flavor.

  • Heidi

    Well, I’ll let you know. I subbed 1/2 c of apple because I was afraid it would be missing the bulk/moisture of the coconut. I hope they turn out because I love coconut and I’m going to be so mad if I ruined them! :) Either way, I’m making them again, the right way after I get some coconut!

  • Virginia Spencer

    I was inspired to make these after you posted them on your facebook page last week. Just took the first bite and these are amazing! Thanks for sharing these.

  • Vélia

    I just made these for my mom. I, too, am sort of a carrot hater when it comes to muffins and cakes, but I just ate one and it was really good! I hope she’ll love them. Thanks!

  • Mareike

    these look great for my boyfriend who is obssessed with carrot baked goods. Would I be able to substitute the oil for yogurt or applesauce to reduce the fat?

  • Mareike

    these look great for my boyfriend who is obssessed with carrot baked goods. Would I be able to substitute the oil for yogurt or applesauce to reduce the fat?

  • annieseats

    I recommend applesauce. However, I think it’s still best to use at least part oil (I like half/half) because otherwise they stick to the liners/muffin tin badly. I know from experience. Enjoy!

  • Kathryn White

    Has anyone ever tried these with pineapple instead of the raisins? Am I crazy, or would that indeed be a yummy variation?

  • Christine Tomaszewski

    Made a modified version last night. I didn’t have raisins or shredded coconut, so I subbed more carrots and some small chunks of pineapple. Came out just sweet enough, light, flavorful.

    Oh, and I also added some nutmeg, cloves and cardamom, but not in major quantities.

  • Cassie

    I just tried these muffins this weekend and they were amazing! I used golden raisins because that’s what I had, and no nuts because my kids would run away from home if i presented them with delicious muffins that had been “sullied” with nuts, but wow were they fantastic! I usually prefer scones to muffins, but I will be making these again and again. Thank you for the recipes, I have yet to be disappointed in one!

  • Tara

    Annie have you by chance made these in recent history with whole wheat flour? I think I am going to give this oldie a go but was kinda wanting to sub one cup of the AP flour for whole wheat and just curious if you had.

  • Annie

    Hi Tara,
    When I want to sub whole wheat I usually use white whole wheat flour (either 100% for things like this, or sometimes 50/50 with all purpose if I want it less – well, wheat-y.) Hope that helps!

  • Tara

    Great! Very helpful. They turned out good. I got a little crazy and did 100%, next time I’ll go 50/50 they were a touch “wheat-y” or as I like to call it “sand paper-y” ;) but still good! Thank you for always being so fabulous! Your recipes are just the best.