Carrotcake Muffins

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 64.8
  • Total Fat: 1.9 g
  • Cholesterol: 11.6 mg
  • Sodium: 46.9 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 1.1 g

View full nutritional breakdown of Carrotcake Muffins calories by ingredient
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Cupcakes or Muffins, you decide! Cupcakes or Muffins, you decide!
Number of Servings: 48


    2 cups flour
    1 cup brown sugar
    1/2 cup sugar
    1 tsp baking soda
    1 tsp baking powder
    1 1/2 tsps cinnamon
    3 eggs, separated
    1/3 cup vegetable oil
    2/3 cup skim milk or buttermilk
    1 1/2 cups grated carrot


These are good with Whipped Cream Cheese Icing too!


Beat egg whites gradually adding in white sugar, until stiff. Set aside. In another bowl, mix all dry ingredients together, then add oil, milk and yolks. Mix well. Fold in egg whites and then grated carrot. Spoon into greased mini muffin pans. Bake for 15 minutes (or if using regular muffin pans, add 7 minutes).

Serving Size: Makes 48 mini muffins or 24 regular muffins

Number of Servings: 48

Recipe submitted by SparkPeople user SHEZAEASYCHIC.

TAGS:  Desserts |

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