Carrot Cake Muffins

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Made with Cal-Organic Farms rainbow carrots and Dixie Crystals sugar, these Carrot Cake Muffins are light on calories, but still moist and delicious.  They’re packed with rum soaked raisins, freshly ground spices, and sweet carrots.  Perfect for a Mother’s Day brunch.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Carrot Cake Muffins

I can’t believe it’s time for #BrunchWeek again!  It seems like time has flown since last year’s event.  If you’re not sure what #BrunchWeek is then let me explain it to ya!  It’s a group of bloggers who have gotten together to share brunch worthy recipes the week before Mother’s Day.

It’s hosted by Terri from Love and Confections and myself.  I only do part of the work.  The grunt stuff just to pitch in and help Terri out.  It’s A LOT of work to manage events like this so if I can help in any way, I do.  I update HTML code, which is that list of all the recipes at the end of everyone’s posts.

Carrot Cake Muffins

And this year I’m going to help gather social media stats for the sponsors.  I mean, it has to be worth their while to send bloggers products to cook with and to offer up some for a giveaway.  The metrics of it, if you will.  That’s the part I really want to learn about; the metrics of an event and the social reach of the event.

Anyway, I think this is the third year I’ve participated in #BrunchWeek?  Let me check…Yes!  I started participating in 2016.  I’m not sure how long the event has been running but I’m always happy to work with Terri every year on this fun event.

So, did you catch that part where I talked about a giveaway?  The list of all the prize packages and the Rafflecopter is at the bottom of this post.  Feel free to enter every day if that’s an option.  I’m sure there’s a tweet per day option, but I haven’t checked.  In any event, this is not a giveaway you want to miss.

Carrot Cake Muffins

I’m still not quite sure why Mother’s Day is synonymous with brunch besides the fact that women of the family are typically the cooks.  Since this is Mother’s Day, it’s a way to give Mom a break from the kitchen.  I don’t buy that, but whatever works, I guess.  I just love all the food that’s associated with brunch.

You can have roast beef and waffles like my same-day mock liege waffles.  There’s pastries galore and don’t forget the mimosas or bloody Mary’s!  I mean, what other holiday, outside of St. Patrick’s Day, can you drink before 11am? I can’t think of any, at least not in this country.

Carrot Cake Muffins

Then there’s dishes like eggs benedict and crepes that most wouldn’t even attempt to make at home.  I have made both.  My version of a benedict has Cheddar French Toast with Crab Hollandaise.  I did top them with poached eggs, for the record.

Of course there’s the biscuits and gravy, which I turned into a biscuits and gravy bubble up I made with turkey sausage, mind you!  It was delicious and easy on the hips.  There’s no reason why brunch food has to be full of calories and fat.  You can easily cook a delicious brunch at home for mom.

Carrot Cake Muffins

Take these carrot cake muffins for instance.  There’s very little oil in them.  I didn’t use oil at all.  I used butter spray, but that’s because we eat a low fat in order to keep the hubs’ cholesterol and triglycerides down.  That’s insanely high so I try to cut the fat as much as I can for his health.

Anyway, these carrot cake muffins are super moist and delicious.  They have healthy Greek yogurt in them.  You can easily cut the sugar for less sweet muffin or use Dixie Crystal stevia product.  They have 1 1/2 cups of delicious shredded Cal-Organic Farms rainbow carrots in them.

Carrot Cake Muffins

Seriously, how fun do those carrots look?  I love the rainbow carrot blend.  All your carrot recipes are instantly more fun!  I bet you’d get your kids to eat their carrots if you served these up for dinner.  Roasted, sautéed, in salad; you name it!

You can see all that color in the muffins, too.  Even the hubs said they were good!  I said, “Well, I could leave them here for you!”  He said not all of them because, well, he’s not a huge fan of baked goods more than 2 days after they’ve been baked.  I, on the hand, have no problem devouring them!

Carrot Cake Muffins

See what I mean?  There’s flecks of the purple, yellow, and orange in there.  And it’s chunky!  So, you know it’s packed with delicious goodness.  These muffins are perfect for Mother’s Day Brunch!  She can eat them without any guilt!  Perfect Mother’s Day gift.

What’s your first stop on the brunch buffet?  Or your favorite off the menu item for brunch?

Make sure to follow Cal-Organics Farm on Facebook, Pinterest, and Instagram to see all their products and delicious recipes to use them.

Also be sure to follow Dixie Crystals on Twitter, Facebook, Google +, Pinterest, Instagram, and YouTube for delicious recipes with their amazing sugar.


Carrot Cake Muffins

Carrot Cake Muffins

Cook Time: 25 minutes
Total Time: 25 minutes

Made with Cal-Organic Farms rainbow carrots and Dixie Crystals sugar, these Carrot Cake Muffins are light on calories, but still moist and delicious. They’re packed with rum soaked raisins, freshly ground spices, and sweet carrots. Perfect for a Mother’s Day brunch.


  • 1 cup raisins
  • 2 tablespoons spiced rum
  • 1 cup flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspon salt
  • 3/4 cup Dixie granulated sugar
  • 1/4 cup vegetable oil
  • 1/2 cup Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded Cal-Oragnics rainbow carrots


  1. Preheat oven to 350.
  2. Pour the rum over the raisins and stir to coat. Set aside.
  3. Combine the flour with the cinnamon, baking soda, baking powder, and salt. Stir with a whisk and set aside.
  4. Combine the sugar with the oil and yogurt. Beat with a hand mixture until light. Add the eggs, one at a time, stirring after each addition. Stir in the vanilla and the shredded carrots.
  5. Make a well in the center of the flour mixture. Pour the carrot mixture and raisin mixture into the well and stir until just combined. Allow to rest 5 minutes.
  6. Line 16 muffin cups with paper liners. Lightly spray with cooking spray before filling 2/3 fill with carrot mixture.
  7. Bake at 250 for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan 5 minutes then remove to wire rack to cool completely before serving. Store in an airtight container for up to one week.

Did you make this recipe?

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My Recipe Magic

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Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife
Irish Coffee from My Catholic Kitchen
Strawberry Frosé from Love and Confections

BrunchWeek Appetizers:

Everything Bagel Dip from Rants From My Crazy Kitchen

BrunchWeek Egg Dishes:

Bacon, Asparagus and Spinach Frittata from Eat Move Make
Cauliflower Waffles from Caroline’s Cooking
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table
Farmers Casserole from A Day in the Life on the Farm
Ham & Artichoke Strata from The Chef Next Door
Ham, Asparagus and Gruyere Quiche from The Redhead Baker
Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures
Mom’s Egg Salad Sandwich from Girl Abroad
Spicy Pimento Cheese Omelet from For the Love of Food

BrunchWeek Breads, Grains, and Pastries:

Bacon and Cheese Twists from Big Bear’s Wife
Caramel Apple Dutch Baby from The Bitter Side of Sweet
Carrot Cake Muffins from A Kitchen Hoor’s Adventures
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi
Coconut Cream Pie Donuts from 4 Sons ‘R’ Us
Coconut Raspberry Skillet Pancake from Books n’ Cooks
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman
Snickerdoodle Pancakes from Mildly Meandering
Toasted Coconut Granola from Cooking With Carlee

BrunchWeek Main Dishes:

Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.

BrunchWeek Fruits, Vegetables and Sides:

I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.

BrunchWeek Desserts:

Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.

The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner are checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

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  1. Thanks for all your help with this event! Your muffins are so pretty with the rainbow carrots—and since carrot cake is my favorite indulgence, I love the opportunity to have the same yummy flavors for breakfast!

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