Sweet Sunday – Spiced Carrot Muffins

Happy Sunday to you all!

I’m thoroughly enjoing my very relaxing Sunday, my parents have gone out today, so I’ve go the house all to myself. This means that I’m currently blasting my music through the speakers and singing alone quite beautifully (not true) and quietly (also not true).

How’s your day so far?

For today I actually wanted to share an entirely different recipe, namely a recipe for croissants. But with many patisserie items you will not get it right the first try. I did not anyways… But I am going to get back on this later, cause I can’t stand not being able to make edible croissants. So stay tuned!

Thus, I am giving you the recipe for Spiced Carrot Muffins, which is equally as delicious but definitely a thousand times easier. Just mix all the ingredients together, and you’re ready to eat!

Spiced Carrot Muffins

With autumn coming up, I feel like it’s time for baked goods that incorporate carrot and spices. To warm you up during the increasingly darker days and colder nights.

Honestly, the photo has turned out to look a bit christmassy, with the powdered sugar and red cupcake liners. Starting a bit early with preparations this year, I guess. The heart wants what the heart wants.

In my opinion, everyone should have a go-to recipe for Carrot Cake or Carrot Muffins. I hope this one might be yours…

Spiced Carrot Muffins

  • Servings: 12
  • Difficulty: easy
  • Print


  • 360 grams (1 and 1/2 cup) whole wheat flour
  • 120 grams (1/2 cup of light) brown sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 120 grams (1/2 cup) raisins
  • 240 ml (1 cup) milk
  • 4 tbsp sunflower oil
  • 1 tbsp vanilla extract
  • 1 egg
  • 1 large carrot

Used kitchen appliances

  • Oven
  • Cupcake tin
  • 12 cupcake liners
  • Large mixing bowl
  • Medium mixing bowl
  • Grater


  1. Preheat the oven to 200C or 400F. Line the cupcake tin with the liners.
  2. In the large mixing bowl, add the flour, sugar, baking powder, spices, and raisins. Stir well.
  3. In the medium mixing bowl, add the milk, sunflower oil, vanilla, and the egg. Beat it all together until combined.
  4. Grate the carrot finely. Add to the milk mixture and stir.
  5. Transfer the milk mixture to the flour, and stir until combined.
  6. Fill the cupcake liners with the batter. Bake in the oven for 25 minutes.

3 Comments Add yours

  1. Sabina says:

    The photo IS kind of Christmassy but still enticing nonetheless!


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