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Carrot-Raisin Muffins

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“Add in about 1/4 teaspoon nutmeg or cloves if desired! I made these muffins using 1/2 cup plain yogurt and 1/2 cup oil and they still turned out wonderful...frost them with cream cheese frosting!”
18 muffins

Ingredients Nutrition


  1. Set oven to 350 degrees (oven rack to second-lowest position).
  2. Grease 18 muffin cups or line with paper liners.
  3. In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
  4. Coarsley chop enough carrots to measure 2 cups packed.
  5. Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
  6. In a bowl whisk together eggs, oil and vanilla.
  7. Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
  8. Divide the mixture evenly between the muffin tins filling almost three-quarters full.
  9. Bake for about 15-20 minutes, or until muffins test done.

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