The Bunny Approved Carrot Muffin Recipe

I can’t believe that we’re already past Halloween! I hope yours was more horrifying than mine, since I spent the night working and wearing the lamest possible costume. I was a scary bunny. Or who am I kidding, there was nothing scary about my costume… I was just a bunny. But you can’t blame me for a lack of dedication, since my outfit did come with eatable accessories! What’s a bunny without carrots?


A while ago I received the cutest postcard from my best friend, that included a recipe for carrot muffins. It was actually a Moomin postcard, to make it even cuter. I’m not a baker, I actually strongly believe that my place is not in the kitchen at all, but I decided to give the recipe a go, for Halloween! I’ve done muffins before, but they’ve had a funny, chewy texture in them. I never figured out what I did wrong, so I just blamed my lack of kitchen skills for my flat rubber ball muffins. But this moomin recipe has totally changed my muffin game! These carrot muffins turned out the fluffiest I’ve ever tasted! I was so proud of myself, I decided to share the joy. The recipe comes straight from the postcard, so it’s not mine.

Now that I’m writing this, I can’t help but wonder when did my life get to the point, where my proudest moments include fluffy muffins… Oh, how times change. But anyway, here’s the recipe:

Sniffle’s Carrot Muffins

The recipe makes about 15 muffins


2 eggs

2 dl sugar

2 dl plain flour

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon vanilla sugar

1 dl oil

3 dl raw carrot (grated)

Whisk the eggs and sugar into a foam in a large bowl. Mix the dry ingredients together in another bowl and add into the foam carefully folding the mixture in. Add the oil and the grated carrots. Pour the mixture in the cupcake moulds, fill them to about half way. Bake the muffins in the oven in 175 C for about 20 minutes (until you can stab one with a fork with it coming out clean).


Cream Cheese Frosting

60 g soft butter

5 dl icing sugar

1 teaspoon vanilla sugar

1 tablespoon lemon juice

100 g natural cream cheese

Mix the ingredients together. Spread or squeeze the frosting on the muffins.



I’d recommend decorating the muffins with some grated carrot. I don’t know what I was trying to do with the rolled carrot slices, but that definitely wasn’t my best creative moment.

I hope you enjoy the muffins!




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