15 August 2018 Lorraine 0Comment
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I’ve been embarking on this whole “no sugar” challenge for a while now but that in  itself is a challenge I must admit. I think everything in moderation is still ok, life after all is about creating a balance hey!  Well I feel better after saying that. Now I can eat these Easy Moist Carrot Muffins without feeling totally guilty, it has sugar but actually has more carrots and nuts so I think that makes it a healthy choice.

These Easy Moist Carrot Muffins are absolutely delicious, I love that I can actually taste the cinnamon and nutmeg. I think the fact that it was freshly ground makes it’s so flavoursome!

I love waking up from bed some mornings and heading straight to the kitchen to bake, it’s when I enjoy it the most. These muffins are so quick and easy with very little effort therefore making it such a pleasure to bake. My family loved these mufffins and they make a great tea-time treat or lunchbox snack.


Easy Moist Carrot Muffins

Cuisine General
Keyword baking, carrot muffins
Cook Time 15 minutes
Total Time 15 minutes
Servings 6


  • 1 cup cake wheat flour
  • 1 teaspoon baking powder
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup finely grated carrot
  • 2 tablespoons crushed pineapple
  • 1/2 cup pecan nuts roasted and chopped
  • 2 eggs


  • Sift dry ingredients.
  • Beat the eggs, oil and sugar together until light and fluffy. Add the vanilla
  • Slowly fold in the carrots, pineapple and flour and then add the pecan nuts
  • Fill the muffin liners up to 3/4 full and bake at 180 deg Celsius for 15-20 minutes

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