Even though being clumsy girl, you also will make him fascinated thanks to this carrot cake muffins

Posted on April 20, 2018.

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


  • 2 cups Gold Medal™ all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1can (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.

Source: Betty Crocker