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Mini Carrot Cake Muffins with Orange Glaze

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carrot cake muffins in a white bowl

It’s Muffin Monday once again here on Kroll’s Korner!

Carrot Cake has always been one of my favorite cakes so I basically made it into muffin form for you! Creamy butter and coconut sugar create a perfectly moist, tender texture for these Mini Carrot Cake Muffins.

Each carrot cake muffin is filled with warm cinnamon spices, freshly grated carrot, raisins and then baked to perfection.

mini carrot cake muffins with glaze on top

The ingredients are kept fairly simple for this recipe. However, here are some modifications you can make:

  • Coconut sugar is trendy and certainly has a health food-halo right now. If you don’t have it – that’s OK! Sub for brown sugar or raw brown (turbinado) sugar.
  • Sub the melted coconut oil for canola or vegetable oil.
  • You can sub the raisins for dried cranberries or golden raisins. Or just leave them out completely if you don’t prefer them!
  • Don’t want to use shredded carrots? Try adding in shredded zucchini or even sweet potato!

These Mini Carrot Cake Muffins with Orange Glaze are:

  • Perfect for breakfast, brunch, snack…dessert…errr…whenever!
  • Are simple and taste just like moist carrot cake
  • Incredibly moist
  • Flavorful
  • Vegetarian
mini carrot cake muffins

Confession: I am not trying to claim the prize for healthiest muffin award with this recipe. There is both white sugar and coconut sugar and coconut oil for flavor and texture. This keeps the muffins moist and fluffy, instead of dense and well…flavorless!

Wanting more muffin ideas? Another mini idea are these Mini Banana Oatmeal Cups – so fun to fill with yogurt and fresh fruit!

Or if you are looking for more savory my breakfast egg and cheese muffins are a fan favorite!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

carrot cake muffins on a cooling rack
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Mini Carrot Cake Muffins

Prep: 10 minutes
Cook: 9 minutes
Total: 19 minutes
Servings: 16 mini muffins
Mini Carrot Cake Muffins are moist and lightly sweet from grated carrots, fresh orange juice, and the light orange glaze on top!


  • 2 cups All Purpose Flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 3/4 tsp. salt
  • 3 large eggs
  • 1/2 cup white sugar
  • 1/2 cup coconut sugar
  • 1/3 cup orange juice
  • 1/3 cup coconut oil, melted
  • 1 tsp. vanilla extract
  • 3/4 cup raisins
  • 1 1/2 cup carrots, grated (~3-4 large carrots)

For the glaze:

  • 1 cup confectioners sugar
  • 2 Tbsp. orange juice
  • 1 tsp. orange zest
  • 1 tsp. butter, melted

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Preheat oven to 425 degree F. Spray a mini bundt tin with non stick cooking spray. In a large bowl mix the flour, baking soda, cinnamon, ginger and salt. In a separate medium bowl whisk the eggs, sugars, orange juice, oil and vanilla extract together. 
  • Stir the wet ingredients into the dry and then fold in the raisins and shredded carrots. Spoon about 1/4 cup batter into each mini bundt tin and bake for 9-11 minutes.
  • While muffins bake, make the glaze by mixing all ingredients together in a small bowl. Once muffins are cooled drizzle the glaze on top! Enjoy!

Nutrition Information

Serving: 1muffin, Calories: 211kcal (11%), Carbohydrates: 38g (13%), Protein: 3g (6%), Fat: 6g (9%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 35mg (12%), Sodium: 292mg (13%), Potassium: 146mg (4%), Fiber: 2g (8%), Sugar: 18g (20%), Vitamin A: 2073IU (41%), Vitamin C: 5mg (6%), Calcium: 21mg (2%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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How to make these without the sugar? Do you have the sugar content for these and the zuchinni/carrot muffins?

Last edited Posted: 2 years ago by Annie

Muffin Monday! I love it and carrot cake! What a great excuse to have it for breakfast 🙂


These are so sweet! I love carrot cupcakes and make them every spring but love having these for a healthier complement — perfect for a brunch or feeding a crowd!


This was perfect for a gathering we had last weekend, so much easier for sharing than making a whole cake! Thank you


These look amazing! Perfect for spring! Instead of orange, we usually put pineapple in our carrot cake.

Lisa Bynum

Carrot cake is one of my fave treats, but I never make it because I don’t need an entire cake hanging around my house. These muffins would be the perfect individual serving.


Carrot cake is my husband’s favorite treat, so I couldn’t wait to try these mini muffins! They were so easy to make and came out delicious!