Carrot Muffins With Raisins and Dried Pineapple
45 mins (prep 20, cooking 25)
13 ingredients
18 servings
Now you can have carrot cake in a muffin! To make these even more like carrot cake, use your favourite cream cheese icing to take them over the top! You can even make them into tropical carrot cake muffins with a few substitutions. This recipe is adapted from "Scones, Muffins and Tea Cakes".

Categories:  quick-breads , <-60-mins , fruit , brown-bag , equipment , time-to-make , muffins , oven , breads , carrots , to-go... , vegetable , picnic ,
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Serving Size (73.81 g)
Servings 18
Amount per Serving
Calories 200.86 Calories from Fat 94.05
% Daily Value *
Total Fat 10.45g 289.33%
Saturated Fat 1.02g 91.65%
Trans Fat 0.04g %
Cholesterol 1.12mg 6.74%
Sodium 219.74mg 164.8%
Total Carbohydrate 26.83g 160.99%
Dietary Fiber 0.76 g 54.9%
Sugars 18.08 g %
Protein 1.58g 57.0%
Vitamin A 235.83IU% Vitamin C 14.11mg%
Calcium 19.54mg% Iron 0.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
grated carrots, dried, chopped pecans, dried