Carrot Cake Muffins

As someone who grew up hating vegetables of all kinds, if you told my 10 year old self that I would one day be making cakes with carrots in them, I’d have thought you’re a special kind of crazy.

But here I am, not only having my cake, but loving it too. And ensuring my son doesn’t grow up with the same aversions as I did. I confess, I do try and hide a lot of vegetables in his food – disguising them in ways he won’t make out that they’re there. But today I decided that I would make him appreciate just how good they can be. He obviously turned up his nose at the idea of making “carrot anything” but I was adamant till he finally gave in.

We made a batch of these yummy carrot cake muffins and the aromas have filled up the entire house (pretty sure they’ve drifted to the neighbours’ too!) Also, Vansh reluctantly agreed to bite into one only because I put in extra raisins, but then proclaimed that he loved it.

Carrot Cake Muffins

A whole-wheat and moist carrot cake studded with raisins and walnuts and a beautiful streusal topping!
Makes: About 12 muffins
Prep Time15 mins
Cook Time25 mins
Total Time40 mins


  • 1 + ¼ cup Whole-wheat Flour
  • ¾ cup Castor Sugar
  • ½ tsp Baking powder
  • ½ tsp Baking Soda
  • ½ tsp Cinnamon
  • ½ cup Milk
  • ¼ cup Oil
  • ¼ cup Yogurt
  • 1 cup Carrots (peeled and grated)
  • ½ cup Raisins
  • ¼ cup Walnuts (chopped)

Streusel Topping (optional)

  • 5-6 tbsp Flour
  • 2 tbsp Butter (melted)
  • 2 tbsp Sugar



  • Pre-heat oven to 180 degree C. Line a muffin pan with liners or grease and keep aside.
  • In a bowl, mix the flour,sugar, baking powder, baking soda and cinnamon.
  • Add the carrots, walnuts, and raisins. If using other nuts/dried fruit, add now. Whisk everything together.
  • Add yogurt, milk and oil. Fold everything together making sure there are no lumps.
  • Fill the muffin pan ¾ way with the batter.
  • For the streusel topping – mix the flour, butter and sugar together using your hands to arrive at a coarse sand-like texture. Add 1 tsp on top of each muffin.
  • Bake for 22-24 minutes or until a toothpick comes out clean.


For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide

Join the Conversation

  1. Hey. The recipe seems great! So can I use the same recipe and bake it as a cake? Also, can I substitute the sugar with jaggery? RSVP!

    1. Hi sure you can bake it as a cake. I haven’t tried with jaggery but it should be fine

  2. Hi….can u pls guide about the cake tin size for this quantity…

  3. Hi please use a 7 or 8 inch pan.

    1. Hi! Can I leave out the raisins and walnuts, i.e. nuts and dry fruits for the muffins?

      1. Hi Anjali, yes you could leave them out but they do a nice flavor to the muffins

  4. Can I bake it as a cake on gas and how much time should I bake it?

    1. Hi Akshaya! I personally haven’t tried baking these muffins on the stove top but it should work. Follow the steps in this post –

  5. The recipe is awesomeee!
    And eggless too…
    Your recipes are simple and basic… No fuss and no extra vessels and fancy accessories and ingredients! Please keep posting! I hv tried cookies, semolina cake and above muffins ! Gonna try banana walnut bread next!

    1. Hi Pradnya! That’s very sweet of you. Thank you so much for your kind words ????

  6. If i want to make a cake out out it in my 7 1/4″ pan, should the temperature and time be same?

    1. Hi shailee, You can make a cake out of the same batter but the time taken to bake will be longer – 30-35 minutes.

  7. Muffins turned out super soft, light and spongy! Love that it’s made of whole wheat flour, I was able to cut down some sugar and yet they were delicious.

    1. Thank-you Twinkle. Glad you enjoyed them.

  8. can i use butter instead of oil??

    1. Hello Neha, you can use melted butter.

  9. Hey two queries- is your cup size 240ml?
    Secondly does a carrot cake actually taste of carrots? Cos ive tried other recipes few times n they are moist n taste great but there is no taste of carrots. Is this how its supposed to be in general. Thanks

    1. Hi Neha, yes cup size is 240/250 ml. You could refer this chart for all conversions –

      Carrots were originally used in cakes to replace sugar and carrots cannot provide a very strong flavor like chocolate or even other produce like bananas, or berries do. It’s difficult to find the right adjective to describe the taste or what carrots do to the cake but it’s definitely distinct and unique from other cakes. If you want it to be more carrot-y, you could add the puree of 1-2 more carrots.

  10. Hinal Modi says:

    Can wheat be replaced with maida?

    1. Hi Hina, Yes you can

  11. Dipal Joseph says:

    Thank you Pooja, my ww carrot cup cake came out beautiful and yummy, loved it you recipe is superb????????

  12. Dipal Joseph says:

    Thank you dear for your lovely recipe, it turned out to be very tasty ????, looking forward to trying your more healthy bakes????

  13. Namrata Patel says:

    Hi Pooja Can I use Maida in place of WWF?

Leave a Reply

Your email address will not be published. Required fields are marked *