Carrot Cake Muffins

Carrot Cake MuffinsRecipe
Photo: Jennifer Davick; Styling: Amy Burke

Recipe from

Southern Living

Nutritional Information

Calories 204
Fat 7.3 g
Satfat 1 g
Monofat 2.6 g
Polyfat 3.4 g
Protein 3.8 g
Carbohydrate 31.9 g
Fiber 1.9 g
Cholesterol 28 mg
Iron 1.2 mg
Sodium 356 mg
Calcium 23 mg


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-oz.) can crushed pineapple in juice, drained
1/4 cup vegetable oil
2 large eggs
2 egg whites
1 tablespoon vanilla extract
3 cups grated carrots
1/2 cup chopped toasted pecans
1/2 cup golden raisins


1. Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.

2. 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.

3. Bake at 350° 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.