Carrot Muffins With Raspberry Jam Filling

Carrot Muffins With Raspberry Jam Filling

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breads
Cuisine: International
Servings: 10 -12 muffins
Author: Felix (Simply Trini Cooking)


  • 2 cups cake flour
  • 3/4 -1 cup granulated sugar
  • 1 cup grated carrots
  • 1/4 cup soft butter unsalted
  • 2 eggs
  • 1/3 cup reduced fat milk 2%
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. vanilla essence
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • Slivered or chopped almonds
  • Vanilla cream frosting
  • Raspberry jam filling


  • Grate the carrots.
  • Place the sugar in a deep bowl.
  • Beat the eggs. Add to the sugar, add the butter,. Combine the sugar, butter, eggs, milk and vanilla together.
  • In another bowl, sift the flour, baking powder together. Add the salt. Mix.
  • Stir the liquids into the dry ingredients and form a smooth batter.
  • Fold in the carrots. Blend well.
  • Spoon the batter into the paper muffin cups.
  • Preheat the oven for 375 degrees F and bake for 20-35 minutes.
  • Allow to cool.
  • With an icing tip, cut holes at the top of the muffin. (Place the tip over the muffin, push the tip in a bit and twist the head then remove the tip.)
  • Fill with raspberry jam. Frost with a vanilla cream frosting. Sprinkle chopped almond nuts.


Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved


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