Carrot & Raisin Muffins

20 mins Cook
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You have no idea how many times we get asked for a carrot & raisin muffin recipe so we asked Shane Smith (Gem’s Brand Ambassador) to share his favourite one with you all.

These muffins are moorish and packed full of flavour. They’re perfect as a lunchbox nibble or why not add the cream cheese buttercream topping for a weekend treat.

Enjoy while they last and share yours with us by tagging us on Social Media @gempackfoods (Instagram and Facebook) or use the #GemBakes


Congrats to the lucky winners @desohumphreys @weebernie1323 @niamhbm78 @hylandcashman and @lynseywhite101

WIN one of these fabulous Gem back-to-school prizes including a muffin tray set, a Gem hamper full of baking ingredients along with an apron and a recipe card of our Carrot & Raisin Muffins.

For your chance to win, simply…

✔️ Head over to our competition on Instagram and like the Competition Post or Share to your Stories 

✔️ Make sure to follow @GemPackFoods and @Chef Shane Smith

✔️ Tag as many people as you like… 1 comment = 1 entry and you can enter as many times as you like 

The competition closes at midnight on Aug 23rd, and 5 winners will be announced on our Instagram page on Aug 24th. The competition is open to residents of Ireland, aged 18 and over.

Best of luck! 

⚠️ Please be aware of any fake accounts pretending to be us and do not share your personal details with them.

Carrot & Raisin Muffins

Carrot & Raisin Muffins

prep time
15 mins
cooking time
20 mins


  • 12-case cupcake tin

  • 2 medium bowls

  • piping bag

  • peeler



1. Preheat your oven to 180C/160C fan.
2. Line a cupcake tray with 12 paper cases and set aside.
3. Add the wholemeal flour, plain flour, soda, baking powder, salt, spices and raisins to a bowl and mix well.
4. In a separate bowl, add the oil, eggs, yoghurt, vanilla, honey and brown sugar and whisk to combine.
5. Add the wet ingredients to the dry and fold through.
6. Finally add the grated carrot and mix, use the largest side of the grater as were looking for large pieces of carrot not a fine mushy texture.
7. Spoon this mix into the lined cases, these muffins don’t rise too much so don’t be worried about over filling the cases.
8. Pop into the oven for 20minutes or until a toothpick inserted comes out clean.
9. Remove and allow to cool.
10. If you have opted to make the cream cheese buttercream topping, cream the butter, salt, vanilla and icing sugar in a bowl until soft and pale in colour.
11. At this point add the cream cheese and mix through.
12. Spoon this into a piping bag fitted with a round nozzle and pipe some on top of the cooled muffins.
13. Using a peeler, peel a long strip of raw carrot and pop on top of the buttercream just before you serve for added effect.

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