By Vida Gustafson

Contributing Writer

I love making a batch of muffins as often as I can manage and carrot muffins are such a pleasant way to get in healthy nuggets like walnuts, raisins and, of course, carrots. A muffin feels so much more special for breakfast than a bowl of cereal and is super easy to take along on hikes or trips to the beach. This recipe makes 12-14 moist muffins loaded with goodies.

Always remember to get your ingredients as locally sourced as possible, many of the local produce stands have carrots available.


  • 2 eggs
  • 1/3 C white sugar
  • 1/3 C brown sugar
  • 6 tbsp melted butter
  • 1/3 C oil (I used sunflower oil)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 C AP flour
  • 1  C grated carrot
  • ½ C raisins
  • ½ C chopped walnuts or pecans
  • 1 tsp cinnamon
  • 1 tsp vanilla extract 
  • ¼ tsp salt


Thoroughly butter your muffin pan, or line with baking cups if preferred. Pre-heat the oven to 400 °F.  Stir together eggs, oil, sugar(s) and melted butter. Sift together the flour, baking soda, baking powder, salt and cinnamon and mix into the wet ingredients. Lastly, add the nuts, raisins and carrots. Bake for 22-25 minutes. Let cool in the pan for 10 minutes before removing.