adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Carrot Cake Muffins
0 Likes
Prep Time:
15 minutes
Total Time:
50 minutes
Carrot cake muffins bursting with sweetness from carrots, pineapple, pecans, and raisins.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 350°F. Line 15 regular-size muffin cups with paper baking cups and lightly spray with cooking spray.
  • Combine flour, sugar, baking soda, salt, and cinnamon in a large bowl, then create a well in the center of the mixture. In a separate medium bowl, whisk together pineapple, oil, eggs, egg whites, and vanilla. Pour this mixture into the well of the dry ingredients and stir until just combined. Gently fold in carrots, pecans, and raisins. Divide the batter evenly among the muffin cups.
  • Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then transfer from pans to cooling racks. Serve warm or cool.

Similar Recipes