Carrot Ginger Muffins

As a side dish, nothing brings out the best in carrots better than fresh ginger. And as a cake, nothing beats an excellent Carrot. So how about a little — no make that a lot — of fresh ginger in a carrot muffin that’s as good as cake and healthy enough to be called breakfast.


  • 1 1/2 cups raw sugar
  • 1  cup canola oil oil
  • 3 extra-large eggs
  • 2 Tbsp. grated ginger
  • 2 cups white whole wheat flour
  • 3 tsp. ground cinnamon
  • 2 tsp baking soda
  • 1 1/2 tsp. kosher salt
  • 2 1/2 cups grated or ground carrots
  • 1 cup ground apples
  • 1 cup raisins
  • 1 cup chopped walnuts


  • Preheat oven to 350.
  • Beat sugar and oil until blended . Add eggs one at a time, beating after each addition. Grate fresh ginger and mix well.
  • Peel and rough chop 3-4 carrots. Puree in a food processor. Measure out 2 1/2 cups and add to wet ingredients. Peel, core and chop 1-2 tart apples. Puree in a food processor and stir into wet ingredients.
  • In a separate bowl, sift flour, cinnamon, baking soda and salt. Stir 1/3 of dry ingredients at a time into wet ingredients in batches of 3. Combine raisins and walnuts.
  • Coat 24 muffin tins with non-stick cooking spray, or line with paper liners. Fill each 2/3 from the top with batter and bake for 30 minutes.

One thought on “Carrot Ginger Muffins”

  1. For kosher keepers seeking non-dairy desserts, carrot cake has always been a classic since it includes oil rather than butter. I love your recipe for its use of the white whole wheat flour and a a tart apple. The apple lends balance and I will be sure to find a green, tart one. So glad to see the 2 Tb. of freshly grated ginger here. I’ll make mine HEAPING and try these soon.

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