Pantry Staple Recipe: Carrot Cake Muffins

It’s Easter weekend, and carrots, bunnies, and eggs are all part of this holiday. We can do the same for these carrot cake muffins, making them easily from the pantry. By using canned food, you can have these ready with minimal effort.

Carrot Cake Muffins


  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp fine sea salt
  • 4 large eggs
  • ¾ cup avocado oil
  • 1 14.5 to 15 ounce can carrots, rinsed and drained and mashed well
  • 20-ounce can of crushed pineapple, drained
  • 1 cup raisins


Line 2 12-count muffin tins with paper liners.

Preheat oven to 350°.

Whisk the dry ingredients together in a large mixing bowl.

Add in the eggs, oil, mashed carrots, and pineapple, and stir until mixed. Add in the raisins.

Divide between the muffin tins.

Bake for 20 minutes, check, and bake for another 5 minutes or until a toothpick comes out clean.

Let cool on racks.

Muffins can be frozen for later treats.

Makes 24 muffins.