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Carrot Cake Muffins


These carrot cake muffins are super-extra moist, thanks to the addition of crushed pineapple. Toasted pecans and golden raisins add chewy texture.

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Rate this recipe 4.7/5 (10 Votes)


  • Vegetable cooking spray
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 (8 -unce) can crushed pineapple in juice, drained
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 egg whites
  • 1 tablespoon vanilla extract
  • 3 cups carrots, grated
  • 1/2 cup pecans, toasted and chopped
  • 1/2 cup golden raisins


Servings 12
Preparation time 20mins
Cooking time 45mins


Step 1

Preheat oven to 350°F.

Place about 15 paper baking cups in muffin pans and coat with cooking spray.

Combine flour and next 4 ingredients in a large bowl. Make a well in center of mixture.

Whisk together pineapple and next 4 ingredients. Add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened.

Fold in carrots, pecans, and raisins. Spoon batter into baking cups, filling about two-thirds full.

Bake at 350°F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on a wire rack 10 minutes.

Serve warm or at room temperature.

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