Carrot Raisin Muffins get most limelight during winters and Easters, but really, it’s worth hogging some spotlight all year round. It’s moist, soft, and fluffy and includes a vegetable. Bam! Now you are healthy! If you are here, you are looking for an easy recipe that uses pantry staples and tastes like those you buy from bakeries.
Good news: I’m one of those people who bakes carrot muffins in those bakeries, but I also am just like you, and I don’t want to use insanely rare and expensive ingredients that high-end bakeries splurge on.
So here is a carrot muffin recipe that tastes just the same without any fancy high-budget ingredients and equipment and is also beginner-friendly.
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What equipment do I need to make a carrot cake muffin recipe?
–Set of teaspoons and tablespoons
What ingredients do I need to make carrot cake muffin?
Carrots:
Choose fresh, good-quality carrots. The best produce of carrots is in winter. The use of carrots in cakes and muffins started hundreds of years ago. However, it was popularized during the Second World War when sugar was not available abundantly. The role of carrots is to add moisture and impart sweetness to the cakes. I know the sweetness is subtle, given that our taste buds are used to high amounts of sweet levels, but it still does provide a distinct sweet flavor.
Raisins:
I have had a bitter-sweet relationship with raisins, and now, as I have grown up, I have realized they are not so bad. You can, of course, add whatever you want to over here. Substitute it for coconut chunks, pecans, or walnuts; it’s up to you.
Flour:
Flour provides structure to the muffins and is responsible for creating the structure. Almost 70% of the flour is made up of starches, which absorb moisture, as in this recipe, it would be mostly from the egg, sugar, and carrots. There are, of course, other components in the flour, such as proteins and gums, that help with the structure of the muffin.
If you have noticed already, I have used two types of flour in this recipe. You can substitute and go ahead with refined flour if you don’t have whole wheat flour. I know it is tempting, but please don’t substitute it completely with whole wheat flour because this recipe is not suitable for that.
Castor Sugar:
Even the sugar used in a recipe depends on a lot of factors. Because we are not using fancy equipment here, a low amount of mixing is the best way to keep the muffins moist and soft. That is why our sugar of choice in this recipe is castor sugar. It will mix easily with low effort and mixing but will also not dry out the muffins, which would happen if we go with icing sugar.
Baking powder:
I have used baking powder here to leaven the muffins and help them to rise during baking.
Cinnamon Powder:
Added to bring in more flavors as it pairs excellently with carrots.
If you want to make cream cheese at home from scratch, you can check this out.
Cream cheese:
Check out my blog post here to make cream cheese from scratch.
How to make carrot raisin muffins?
- Preheat your microwave oven to 180 degrees Celsius/ 356 degrees Fahrenheit in a convection setting.
- Line a cupcake tin using butter paper, brown paper, or parchment paper. If you are using a silicone muffin tray, you don’t have to grease it.
- In a bowl, add the sugar and the grated carrots.
- Add the refined vegetable oil and the two types of flour. Give it a mix using a whisk.
- Add the eggs, along with salt and cinnamon powder.
- Give it a mix using a whisk till everything is well combined.
- Add the baking powder and raisins at the end. Mix and pour the batter into a piping bag so that you can fill the molds easily/
- Pour 45 grams of batter into the muffin pan.
- Bake at 180 degrees Celsius/ 356 degrees Fahrenheit for 20 minutes in a convection setting. Every oven is different so that the baking time may vary. I would recommend checking it in 15 minutes.
- Poke a skewer or a knife to check if the muffin is done. If the skewer or the knife comes out clean, your carrot muffins are done.
- Brush some milk on top to keep it moist. Skip this step if storing for more than three days.
- Let it cool down.
- For the cream cheese recipe, check my blog post here.
- Make sure the cream cheese is at room temperature; if it is too firm, warm it in the microwave in bursts of 10 seconds and stir it in between till it is soft and creamy.
- For the frosting, whip up the whipping cream to firm peaks.
- Using a spatula, fold the cream cheese into the whipped cream by gently rotating the spatula.
- Using a nozzle, pipe swirls of cream cheese onto the muffins, and there you go, it’s ready!
Step-by-step pictures on how to make carrot muffin recipe?
Bake with me- Video Tutorial
Frequently Asked Questions about carrot muffins recipe:
How to store carrot muffins?
Store them in an airtight container in the refrigerator, and it will last up to a week.
Can you freeze carrot muffins?
Yes, you can freeze just the carrot muffins. Avoid freezing the frosting,
Carrot muffins without butter?
This recipe does not use butter as a fat.
Carrot muffin recipe with cream cheese frosting?
Yes, this recipe includes cream cheese frosting.
Carrot muffin with cream cheese icing recipe?
Yes, this recipe includes cream cheese frosting.
Can carrot muffins go bad?
Yes, they can go bad. To make the muffins fluffy and soft, I have added a large amount of liquid ingredients that will reduce their shelf life. Make sure you store it properly and consume it within 2-3 days.
Whole wheat carrot muffins recipe?
Yes, this recipe uses whole wheat.
Is carrot muffin healthy?
No, it is not healthy, but if you eat it with an open mind and heart, I am sure your body will thank you:)
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Carrot Raisin Muffins
Soft, light, and fluffy carrot raisin muffins that bake in just 20 minutes and are topped with a cream cheese frosting from scratch.
Ingredients
- Carrots (grated): 80 grams
- Raisins: 20 grams
- Flour: 30 grams
- Whole wheat flour: 30 grams
- Castor Sugar: 85 grams
- Baking powder: 2 grams
- Refined Oil: 65 ml
- Salt: 1/4 tsp
- Egg: 1 no (50 grams approximately)
- Cinnamon Powder: 2 grams
- Milk for brushing
- For the cream cheese frosting:
- Cream Cheese: 250 grams
- Whipped cream: 50-100 grams
Directions
- Step 1 Preheat your microwave oven to 180 degrees Celsius/ 356 degrees Fahrenheit in a convection setting.
- Step 2 Line a cupcake tin using butter paper or brown paper or parchment paper. If you are using a silicone muffin tray, you don’t have to grease it.
- Step 3 In a bowl, add the sugar and the grated carrots.
- Step 4 Add the refined vegetable oil and the two types of flour. Give it a mix using a whisk.
- Step 5 Add the eggs, along with salt and cinnamon powder.
- Step 6 Give it a mix using a whisk till everything is well combined.
- Step 7 Add the baking powder and raisins in the end. Mix and pour the batter in a piping bag so that you can fill the molds easily/
- Step 8 Pour 45 grams of batter in the muffin pan.
- Step 9 Bake at 180 degrees Celsius/ 356 degrees Fahrenheit for 20 minutes in a convection setting. Every oven is different so baking time may vary. I would recommend checking it in 15 minutes.
- Step 10 Poke a skewer or a knife to check if the muffin is done. If the skewer or the knife comes out clean, your carrot muffins are done. Brush some milk on top to keep it moist. Skip this step if storing for more than three days..
- Step 11 Let it cool down.
- Step 12 For the cream cheese recipe, check my blog post here..
- Step 13 Make sure the cream cheese is at room temperature, if it is too firm, warm it in the microwave in bursts of 10 seconds and stir it in between, till it is soft and creamy.
- Step 14 For the frosting, whip up the whipping cream to firm peaks.
- Step 15 Using a spatula, fold the cream cheese into the whipped cream by gently rotating the spatula.
- Step 16 Using a nozzle, pipe swirls of cream cheese onto the muffins and there you go, it’s ready!
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