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+ servings
carrot cake muffins on a cooling rack

Mini Carrot Cake Muffins

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


  • 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


  • 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!