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A plate of quick easy carrot cake muffins
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5 from 2 votes

Quick Easy Carrot Cake Muffins

A short cut to making easy carrot cake muffins. A doctored up box mix gives you almost perfect from scratch results.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Muffins
Cuisine: American
Keyword: breakfast, muffins
Servings: 12 muffins
Calories: 328kcal

Ingredients

  • 1 box carrot cake mix I used Betty Crocker
  • 2 teaspoons cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon ground nutmeg
  • 7 tablespoons olive oil
  • 200 millilitres milk - any milk will work 3/4 cup
  • 3 large eggs
  • 130 grams grated carrot 1 cup
  • 75 grams raisins 1/2 cup
  • 65 grams currants 1/2 cup
  • 65 grams dried cranberries 1/2 cup
  • 60 grams pecan halves - crushed 1/2 cup

Instructions

  • Preheat your oven to 180C/350F/Gas mark 4 and line a 12 hole muffin pan with muffin liners.
  • In a large mixing bowl add in your cake mix and the spices and gently whisk them together.
  • Pour in the oil & milk and add the eggs and mix everything together until everything is well combined.
  • Fold in the grated carrot, dried fruits and nuts. Scoop the batter into the waiting muffin tin. Filling each cup 3/4 of the way up.
  • Pop the pan into your hot oven and bake for 18-20 minutes.
  • Turn your baked muffins onto a wire rack to fully cool down. Once cool keep in an airtight container up to 5 days.
  • These muffins will freeze well and last up to 3 months.

Nutrition

Serving: 1muffin | Calories: 328kcal | Carbohydrates: 43.6g | Protein: 4.6g | Fat: 16.4g | Saturated Fat: 3.3g | Cholesterol: 48mg | Sodium: 222mg | Potassium: 178mg | Fiber: 2.8g | Sugar: 29g | Calcium: 59mg | Iron: 2mg