Carrot Cake Muffins

If you like carrot cake you will love these muffins.  So much easier than making a whole cake. You might even could make some cream cheese dip to go with them.

The recipe also called for golden raisins but I didn't put them in.

Start with 2 cups all purpose flour

3/4 cup sugar

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

Drain an 8 oz can of crushed pineapple. Place in a separate bowl.

Add 1/4 cup oil to the pineapple.

Add 2 large eggs.

Add 2 egg whites.

This is how I separate my eggs.  I crack a small hole in one end and let the white pour out.  Not a fancy way but it works.

Add 1 tablespoon vanilla

Pour the liquid ingredients into the dry ingredients.

Mix well.

Peel carrots to grate 3 cups.  I used more that that.

It takes a lot of carrots to grate 3 cups.  They also make a mess.

Chop up about 1/2 cup pecans.  They can be toasted.  Mine were not.

Mix well.

I used the mini muffin pans instead of the large pans.  You can do it either way.  Place in a preheated 350 oven.  For the large muffins it says to bake for 22-25 minutes.  I started with 10 minutes.  Ended up baking them for 15 minutes.  It is much easier to cook for a smaller amount and add to it because you can't go back when they over cook.

It made about 36 mini muffins.

Carrot Cake Muffins Recipe

2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 8 oz can crushed pineapple drained
1/4 cup oil
2 large eggs
2 egg whites
1 tablespoon vanilla
3 cups grated carrots
1/2 cup chopped pecans