These simple carrot cake mix muffins are moist, fluffy, and so scrumptious! They're quick to make with simple ingredients and a delicious grab-and-go snack or breakfast any time of year!
I make these muffins year-round and when I'm craving a sweet treat, I like to frost them with cream cheese frosting (they're like carrot cake cupcakes this way)! They're incredibly yummy and such a versatile muffin recipe for any time of day!
Ingredients
- Boxed Spice Cake Mix
- Milk
- Butter
- Eggs
- Carrots
- Canned Crushed Pineapple
- Pecans (walnuts also taste delicious)
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350°F and prepare a muffin pan with muffin liners.
Step 2 - Make the muffin batter: To a large mixing bowl, combine the spice cake mix, milk, melted butter, and eggs and mix together with an electric hand mixer. Fold in the shredded carrots, crushed pineapple, and chopped pecans.
Step 3 - Bake the muffins: Pour the muffin batter into the liners, filling them ¾ full. Bake them on the middle rack for 20-22 minutes, or until a toothpick comes out clean.
Storage
Store the muffins in an airtight container at room temperature for a couple of days or in the fridge for up to one week. They can also be stored in the freezer for up to three months, just remove the liners before storing them.
Related Recipes
Browse more cake mix muffins like these banana cake mix muffins, cherry cake mix muffins, chocolate chip cake mix muffins, blueberry muffins with cake mix, apple spice cake mix muffins, lemon poppyseed muffins, and these pumpkin muffins with cake mix!
Interested in some other carrot cake inspired desserts? Check out this carrot cake with cake mix or these frosted carrot cake mix cookies, carrot cake mix bars, carrot cake trifle, carrot cake oatmeal cookies, and these carrot cake sandwich cookies!
Print📖 Recipe
Simple Carrot Cake Mix Muffins
- Total Time: 30 minutes
- Yield: 20
- Diet: Vegetarian
Description
These simple carrot cake mix muffins are moist, delicious, and so easy to make!
Ingredients
- Spice Cake Mix: 1 box (15.25 ounces)
- Milk: ¾ cup
- Butter: â…“ cup
- Eggs: 3
- Carrots: 2 cups, shredded
- Crushed Pineapple: 1 can (8 ounces), drained
- Pecans or walnuts: 1 cup, chopped
Instructions
- Prepare: Preheat the oven to 350°F and prepare a muffin pan with muffin liners.
- Make the muffin batter: To a large mixing bowl, combine the spice cake mix, milk, melted butter, and eggs and mix together with an electric hand mixer. Fold in the shredded carrots, crushed pineapple, and chopped pecans.
- Bake the muffins: Pour the muffin batter into the liners, filling them ¾ full. Bake them on the middle rack for 20-22 minutes, or until a toothpick comes out clean.
Notes
Avoid overmixing the muffin batter to avoid a dense texture.Â
You don't need to squeeze out any liquid from the carrots with this recipe. The baking time accounts for the right amount of moisture, and makes the muffins perfectly moist.Â
For a toasted nut flavour, you may consider roasting the nuts before adding them to the muffin batter.Â
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: muffins
- Method: Baking
- Cuisine: American
Andrea says
These are the most fluffy and moist muffins ever!!! Everyone always loves them 🙂 How did they turn out for you?