In large bowl, combine eggs, oil, sugar and vanilla. Mix very well.

In separate bowl, combine flour, baking soda, cinnamon and salt.

Add dry ingredients to egg mixture, mixing quickly but well. Fold in carrots, walnuts and currants.

Preheat oven to 350 degrees. Scoop batter into standard-size muffin tins that have been sprayed with vegetable coating. Bake in preheated oven 25 minutes or until tops spring back when lightly touched.

While muffins are baking, make lemon juice glaze by mixing lemon juice and powdered sugar until smooth.

When muffins test done, remove from oven and cool completely on wire rack. Remove from muffin tin and drizzle with lemon juice glaze.

For a healthier variation, you can replace 1/3 of the all-purpose flour with whole wheat flour.


We like the lemon glaze in the recipe, but if you use frosting instead, the muffins taste like carrot cake.

Mr Breakfast would like to thank lexani97 for this recipe.

Overall Average Rating = 3 (out of 5)

Based on 2 votes.

From Pete

Rating (out of 5):

These muffins taste a lot like cooked carrots. They are okay, but they would probably be better with some frosting or something.

Comment submitted: 12/27/2009 (#9304)



From Magoria

Rating (out of 5):

The only reason why I said that they were "okay" is because if you take SEPARATE the batter from the walnuts and carrots, you've got a great base for some chocolate chip muffins. The combination with the carrots and walnuts, however, does not work. I found them to be far too sweet and un-reminiscent of any carrot walnut muffin I have ever tasted.

So in conclusion, they aren't bad, they just don't taste like carrot walnut muffins.

Comment submitted: 5/10/2008 (#5234)

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