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two jumbo carrot muffins with walnuts and burlap

Jumbo Carrot Muffins


Grated carrots, walnuts and spices combine to make this muffin the ultimate in comfort cooking.


1 cup butter

1 and 1/2 cups sugar

3 eggs

2 cups shredded carrots

1 tsp. vanilla

1 and 1/2 cups flour

2 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

1/2 cup milk

1/2 cup walnuts

Cream Cheese Icing Recipe here


1. In large mixing bowl or bowl from stand mixer, cream butter and sugar until light and fluffy.  

2. Add 3 eggs, one at a time, beating well after each one. 

3. Add carrots and vanilla; mix well.

4. In a small mixing bowl, combine flour, baking powder, cinnamon, baking soda, and salt.

5. Add to butter mixture, alternately with milk. Mix well.

6. Gently stir in nuts. (save a few nuts for garnishing tops if icing)

7. Pour batter into 6 greased jumbo muffin cups. (or 12 smaller muffin cups & adjust baking time to 16-20 minutes).

8. Bake in 425F oven for 5 minutes.  Reduce heat to 350F and bake for an additional 20-25 minutes or until tops spring back when touch or cake tester comes out clean.

9. Remove muffins from tin and cool on wire rack for at least 15 minutes before icing. (if icing)

10. Cream Cheese Icing Recipe here

Makes 6 jumbo muffins.


Spices - If you prefer a more spicy muffin, add in 1/4 tsp. ground nutmeg, 1/8 tsp. ground cloves.

Raisins - 1/2 cup of raisins may also be added to batter

  • Prep Time: 10 minutes
  • Cook Time: 25
  • Category: Breakfast, Brunch
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 708
  • Sugar: 53.5 g
  • Sodium: 484.2 mg
  • Fat: 39.9 g
  • Saturated Fat: 20.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 82 g
  • Fiber: 3.2 g
  • Protein: 9.3 g
  • Cholesterol: 174.8 mg

Keywords: muffins