We are back with one more healthy and yummy recipe which kids also love. This recipe is especially for those kids who run away from vegetables. The carrot muffins are a great way to mask carrots for those finicky eaters.

When I was small, we used to get red carrots in winters. I still remember my mom making carrot halwa, mix vegetable pulao with a lot of carrot in it and it used to be a regular in our salads with every meal. Now orange carrots are available around the year at mostly all the places.

There are few recipes which come out better with red carrots and in this recipe, I am using red carrots. Carrots are rich in Vitamin A which helps to improve vision and protects us against cancer. Due to the presence of beta-carotene, it also helps to prevent cell damage and aging.

[bctt tweet=”Do you know the word carrot comes from the Greek word Karotone which comes from Beta-carotene in carrots? #Nutrition” username=”Deepagandhi1″]


Dietician moms tip – Try not to peel carrots but just scrap a thin layer to keep the nutrition and fiber in the skin intact.

Carrot muffins – 

A carrot cake can also be made using the same recipe but it takes at least 45 minutes in baking.

The baking time might vary depending on the quantity and the temperature.

[bctt tweet=”Do you know cooking the carrots increases the availability of beta-carotene by at least 600 percent? #Nutrition” username=”Deepagandhi1″]

You can also make a cake by using double the ingredients but it’s going to take almost 40 minutes to bake.


Carrot muffins with walnuts
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
A carrot cake takes almost 45 minutes to cook. This recipe is for carrot muffin which can be prepared in 30-35 minutes. It is a healthy cake recipe which is good for your kids too.
  • 1cup whole wheat flour/white flour
  • ½ tbsp. baking powder
  • 1 tsp baking soda
  • ½ tsp cinnamon powder
  • 2 eggs
  • 1 ½ cup carrots
  • ½ cup oil/butter (melted)
  • 6tbsp brown sugar
  1. Preheat oven to 180 degrees.
  2. In a large bowl, mix all the dry ingredients together flour, baking powder, baking soda, and cinnamon.
  3. In a separate bowl, mix eggs, oil and brown sugar, beat really well.
  4. Combine both - egg mixture and flour mixture.
  5. Fold in carrots and walnuts.
  6. Grease muffin cups and Spoon the mixture into prepared muffin cups.
  7. Bake in preheated oven for 20 minutes.
  8. Let them cool for some time or you can eat immediately.
This makes 8-10 muffins but the number may vary depending on the size of your muffin cups.
You can also make them with white or all-purpose flour.
You can use white sugar instead of brown sugar too.
We used walnuts but you can use any other dry fruit like raisins or almonds in it to increase the nutrition quotient.

Read here – My A to Z challenge posts 2017

Find out more – Nutrition tips and nutritional recipes 

Read my theme reveal post here.

I am sharing 26 healthy recipes under 30 minutes full this month.

Healthy recipes