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Carrot Cake Muffins

From: Holiday Treats

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Makes 12 Muffins


Total Time: 30 minutes
Level: Easy

Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with cream cheese frosting. This version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours. With a cup of hot ginger tea, this cake will make you forget about cream cheese frosting. Enjoy!


  • 2 cups firmly packed finely grated carrots
  • Juice of 1 large orange
  • 2 teaspoons vanilla extract
  • ¼ cup light olive oil
  • 1 cup honey, liquefied in microwave (30 sec.)
  • ½ cup crushed or chopped pineapple, drained
  • 1 cup unbleached white flour
  • 1 ½ cups whole-wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground allspice
  • ¾ cup Diamond walnuts, chopped


Preheat oven to 350 degrees. Generously butter a 12-cup muffin pan or line with paper baking cups.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon and allspice.

In a large bowl, using a large spoon, stir together the carrots, honey, orange juice, pineapple, oil and vanilla. Add the flour mixture and mix just until the dry ingredients are moistened (do not over mix). Stir in the walnuts.

Spoon the batter into the muffin cups, using about cup batter for each. Bake until dark golden and a toothpick inserted into the center of the muffin comes out clean, about 30 minutes. Let sit in the pan for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 2 days.

NOTE: You can also pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, cut into 12 pieces, and serve.

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