Carrot Cake Muffins

These delightful carrot cake muffins are a rustic yet elegant twist on a classic favorite. Made with freshly grated carrots, crushed pineapple, and plump raisins, they offer a beautifully dense crumb that’s rich with warm spice and natural sweetness. A light crown of cream cheese frosting adds a touch of indulgence, while a scattering of chopped pecans provides a satisfying crunch. Whether served as an afternoon treat with tea or as a thoughtful addition to a spring brunch, these muffins embody the simple pleasure of home baking—wholesome, inviting, and unfailingly delicious.

Prep Time: 20 mins | Total Time: 45 mins | Serves: 12

Ingredients

My Homemade Spiced Cake Mix (Makes 2 1/4 cups)

• 1 1/4 cups all-purpose flour

  
  

• 1 cup brown sugar

  
  

• 2 tablespoons cornstarch

  
  

• 2 teaspoons baking powder

  
  

• 1/4 teaspoon kosher salt

  
  

• 1/2 teaspoon freshly grated or ground ginger

  
  

• 1/2 teaspoon cinnamon

  
  

• 1/4 teaspoon nutmeg

  
  

• 1/4 teaspoon ground cloves

For the Muffins

• 2 1/4 cup of my Homemade Spiced Cake Mix

  
  

• 3 large beaten eggs

  
  

• 1/2 cup unsweetened applesauce

  
  

• 1/2 cup low-fat buttermilk

  
  

• 2 cups shredded carrots

  
  

• 1 cup drained crushed canned pineapple

  
  

• 1/2 cup raisins

  
  

• 1/2 cup pecans, chopped

For the Icing

• 1/3 cup Low-fat cream cheese

  
  

• 1 1/2 cup powdered confectioners sugar

Instructions

Step 1

Preheat oven to 350°F (175°C). Grease two muffin tins with butter and dust with flour.

Step 2

In a large bowl, combine the cake mix, eggs, applesauce, and buttermilk. Beat with an electric mixer until smooth. Fold in the grated carrots, crushed pineapple, raisins, and 1/4 cup of the chopped pecans.

Step 3

Divide the batter evenly among the prepared muffin tins. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.

Step 4

In a medium bowl, beat the cream cheese until smooth. Add the powdered sugar and continue to beat until fully combined and creamy.

Step 5

Once muffins are cool, spread about 2 teaspoons of glaze on each. Sprinkle with the remaining chopped pecans.