Easy Carrot Cake Muffins

Two carrot cake muffins are stacked on top of each other.

5 from 1 vote

Full of shredded carrots, plump raisins, crunchy walnuts, and sweet pineapple, these easy Carrot Cake Muffins are full of Spring flavors! They are perfect to make on the weekends and enjoy throughout the week!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 263kcal

Author: Lynn Polito

Equipment

Ingredients

1 ¾ cups All Purpose Flour
½ teaspoon Salt
1 teaspoon Cinnamon
2 teaspoon Baking Power
¾ cup Sugar
½ cup Melted Butter
½ cup Whole Milk
2 Eggs
2 teaspoon Vanilla Extract
1 ½ cups Carrots Shredded
½ cup Crushed Pineapple
½ cup Raisins
½ cup Chopped Walnuts

Instructions

Preheat the oven to 400 degrees. Line a muffin tin with muffin liners. Set that aside.
In a medium bowl, mix together the flour, salt, cinnamon, and baking powder. Set that aside.
In a large mixing bowl, mix together the sugar, melted butter, and milk. Add the eggs and vanilla extract. Mix again.
Add the dry ingredients to the wet ingredients. Mix until just combined. It's ok if there are a few lumps left.
Fold in the shredded carrots, walnuts, raisins, and crushed pineapple.
Scoop the muffin batter into the prepared muffin tins.
Bake the muffins for 20 minutes or until the tops are golden brown and a toothpick is inserted and comes out clean.

Video

Notes

Shred the carrots with a box grater or a food processor. You can also buy pre-shredded carrots at the grocery store.
Canned crushed pineapple can easily be found at the grocery store. Freeze the remaining pineapple for use at a later date.
Add a streusel topping if you would like, just like on this cinnamon banana bread.
Keep leftover muffins in a gallon sized Ziploc bag or an airtight container. Freeze the muffins for up to 3 months in a freezer safe container.

Nutrition