Carrot Muffins with Raisins and Pecans

5 of 5 (1)
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 297.2
  • Total Fat: 18.6 g
  • Cholesterol: 46.4 mg
  • Sodium: 201.8 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.9 g

View full nutritional breakdown of Carrot Muffins with Raisins and Pecans calories by ingredient


recipe taken from Diana Rattray, your guide to Southern Food (modified some) recipe taken from Diana Rattray, your guide to Southern Food (modified some)
Number of Servings: 20


    1/2 cup orange juice
    1/2 cup raisins
    1/2 cup grated carrots
    1/2 cup chopped pecans
    1 cup granulated sugar
    equivalent to 1 cup, sweetner of choice
    1 1/4 cup oil
    4 eggs
    3 cups all-purpose flour
    2 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1 tsp ground cinnamon
    1 tsp ground nutmeg


Line muffin tins (12 cups) OR 1 regular + 1 mini loaf pan with paper liners. Heat orange juice just to the boiling point. Add raisins and remove from heat. Set aside.

In a mixing bowl, beat sugar, sweetner, oil & eggs until well blended. Sift together the dry ingredients and add to first mixture, mixing until ingredients are moistened. Drain raisins and stir into the batter, then fold in chopped nuts and grated carrots.

Fill pans about 2/3 full then bake in preheated 350 d oven for 30-40 minutes (check small loaf pan after about 20 minutes for doneness).

Number of Servings: 20

Recipe submitted by SparkPeople user JENI_RECIPES.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Love these muffins! They were a bit too cooked for me, so you might want to check them for doneness @ 25 minutes, either way they're GREAT! - 6/3/08