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Carrot Muffins


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Carrot Muffins


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Carrot Muffins

For a lower-calorie version, substitute applesauce for some or all of the oil and use egg substitute in place of the eggs.


  • Prep Time : 8 min min
  • Cook Time : 20 - 25 min
  • Ready Time : 28 min


12 muffins


  • 1/2 (10-ounce) package shredded carrots
  • 1 (4-ounce) jar carrot baby food
  • 1 teaspoon baking powder
  • 1 cup flour
  • 2 eggs
  • 1 teaspoon lemon juice
  • 3/4 cup canola oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 teaspoon salt


  1. Preheat oven to 350 degrees F.
  2. Line cupcake tins with paper holders.
  3. In a large bowl, place all ingredients and mix well to combine.
  4. Spoon mixture evenly into cupcake holders and bake for 20 to 25 minutes.
  5. Allow to cool slightly and serve warm or at room temperature.


For a lower-calorie version, substitute applesauce for some or all of the oil and use egg substitute in place of the eggs.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




12 Responses to Carrot Muffins

  1. avatar says: Sizzling

    Jamie gr8 recipe & no margarine!? Perfect…
    Thanks Loads😝

    • its a total favorite – I make about 100 a time and freeze them — they freeze fantastically!

  2. Hi Jamie! Does the baking time change if I made mini muffins instead??

    • should be about the same but you can test them at the 15 minute mark to be safe

  3. avatar says: tbstone1

    is there a similar recipe that doesn’t use baby food jars??? i am sure that we can find the “original” recipe, you know, made before Beechnut preached that babies can only eat from jars… (ugh)
    seriously, i love carrot cake, and this looks tempting, but i would like to avoid the baby food bit. i am willing to use my food processor if necessary….

  4. avatar says: Gail

    I am trying to reduce both my sugar intake and my partner’s diabetic condition. What could I replace the 1 cup of sugar in your carrot muffine receipe? I know he would just love this receipe!

    • Hey Gail – you can use splenda or stevia or truvia in place of the sugar. Also note that this recipe is really sweet so if you want something that’s not as sweet you can use half the sweetner called for. Happy Cooking!

  5. avatar says: Michal

    Is the amount of carrots is 10 oz or half of it?

    • oh lol sorry, half of it = 5 oz! probably would have been more clear if I just said that. Also note that the shredded carrots are optional. If you don’t want that texture you can simply omit without making any additional adjustments.

  6. avatar says: Elana

    Hi!! Would this recipe work/be good without the baby food?

    • Hi Elana – that’s what lends moisture, color and the carrot taste – in place you can sub an equal amount of cooked pureed carrot and you may need to add little more sweetness.

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