Carrot Cake Muffins

Carrot Cake Muffins

Loaded with carrots, crushed pineapple, pecans and raisins - these hearty muffins offer everything you love about carrot cake!

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

15

servings

2
cups Gold Medal® all-purpose flour
3/4
cup sugar
2
teaspoons baking soda
1
teaspoon salt
1
teaspoon ground cinnamon
1
can (8 oz) crushed pineapple in juice, drained
1/4
cup vegetable oil
2
whole eggs
2
egg whites
3
teaspoons vanilla
3
cups grated carrots
1/2
cup chopped pecans, toasted
1/2
cup golden raisins
  1. Heat oven to 350°F. Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray.
  2. In large bowl, mix flour, sugar, baking soda, salt and cinnamon; make well in center of mixture. In medium bowl, stir pineapple, oil, eggs, egg whites and vanilla with whisk; add to flour mixture, stirring just until moistened. Fold in carrots, pecans and raisins. Divide batter evenly among muffin cups.
  3. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Serve warm or cool.
Makes 15 servings (1 muffin)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Tip
To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • Total Fat 7g
      • (Saturated Fat 1g,),
    • Sodium 360mg;
    • Total Carbohydrate 31g
      • (Dietary Fiber 2g,
    • Protein 4g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1/2 Fruit;
      • 1/2 Other Carbohydrate;
      • 1/2 Vegetable;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.