Vanilla Glazed Carrot Muffins

If you read this post about vanilla glazed banana muffins, you’ll see that I’m kind of on a glaze kick.

So, let’s talk about carrot muffins. Technically, they are carrot applesauce muffins. I just didn’t want to get too wordy…especially since my mouth is full of muffin.


My kids devoured these muffins.

I should say that I liked the banana muffins a little better. I thought the carrot muffins tasted a little too healthy – I think because of the whole wheat. I should clarify that’s not a criticism of the muffins, just of my tastebuds. They are still evolving. 🙂 Perhaps next time I will mix the whole wheat flour with some regular white flour.

But, back to the point. MY KIDS GOBBLED THEM UP. That’s a win, especially when I have a child who is a picky eater.


I will say that the muffins were definitely moist. Does anyone else besides me immensely dislike that word – moist? I need a different descriptive word. Quick! Find me a thesaurus!


My tip when making these, don’t use baby carrots. They take FOREVER to shred with a grater. Lesson learned. Sometimes it’s all you have in the fridge though.

I liked that I was able to get a vegetable into my picky eater since he thinks muffins are awesome. The glaze probably cancelled out the benefits of the carrots, but let’s not focus on that.


If you want to try these yourself, here is the recipe from 100 Days of Real Food. Plus, I’ve added my adapted vanilla glaze recipe too. Yeehaw! Go forth and have a happy kitchen.

1½ cups whole-wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
½ cup butter (1 stick), softened (but not melted)
½ cup honey
1 egg
1 teaspoon pure vanilla extract
1 cup unsweetened applesauce
¾ cup carrot shreds (I used a cheese grater)

Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!

Vanilla Glaze – adapted from Original recipe bJamie Langston.
1 1/2 cups powdered sugar
1/8 tsp salt
2 1/2 tbsp milk
1 tbsp butter
1 tbsp corn syrup
1/4 tsp vanilla extract

Directions: Stir dry ingredients together. Melt the butter. Add melted butter and the remaining ingredients to the powdered sugar/salt combo. Stir until creamy. Makes approximately 1 cup of glaze. Enjoy!

I’m not stranger to carbs. Here are a few I like. 

Would I Make it Again: Apple Fritter Muffins. These are a no-brainer.

Apple Raisin Bread

Whiskey Cake

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