There’s nothing I appreciate more than a homemade carrot cake with an easy cream cheese frosting. Knowing all the love that went into shredding those carrots, measuring the spices and whipping that cream cheese makes it ever so much more sweet, but then you have days that your momma warned you about.
Days when 30 people storm your front door and you’re not ready for them. Days when you’ll have to put aside your idea of shredding those carrots and don the “whatever it takes” apron.
Those are the days when you pull out this recipe because I am not too proud to admit, I have those days.
Yep, more often that not.
And instead of slamming the door on my guests in hopes that they have the wrong day, I proceed to take these glorious muffins out of the oven, inhale the delicious aroma permeating from the entire kitchen and hide the box from which these muffins got their jump start.
Because if you won’t tell them, I won’t, and none will be the wiser.
And if you have a few extra minutes, then by all means, throw in a few extra shredded carrots or raisins or even top with some frosting because these are “Homemade Carrot Cake Muffins.”
I mean they were made in your home, weren’t they?
Recipe: Pineapple Carrot Cake Muffins starting from a Cake Mix
Summary: Sometimes we all need a short cut and these easy pineapple carrot cake muffins begin with a cake mix.
Ingredients
- 1 Carrot Cake mix (or Spice Cake** add 2 cups shredded carrots if using spice mix)
- 3 large eggs (or according to cake mix directions)
- 1/2 cup vegetable oil (or for extra richness may substitute melted butter
- 1 (8 ounce) can crushed pineapple in it’s own juice (don’t drain)
- May add your choice of 2 of these optional ingredients:
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins
- 1/2 cup chopped apples
- 1/2 cup shredded coconut
- 1/2 cup grated carrots
- Crumble Top: (optional)
- 1/2 c flour
- 1/4 c brown sugar
- 3 T butter (softened)
- 1/2 c chopped pecans (optional)
Instructions
- Heat oven to 350 degrees.
- In mixing bowl, add first four ingredients and beat until thoroughly mixed.
- Add in optional ingredients and stir until well blended.
- Pour into greased muffin tins until 2/3 full (or use cupcake liners for easy clean up.)
- Sprinkle with crumble topping (optional) In a bowl, combine flour, brown sugar, butter and pecans (if desired) mixing until crumbly.
- Bake 20-25 minutes or until tooth pick comes out clean. (Ovens vary)
- Serve warn if using crumble topping or cool, first, then frost with cream cheese frosting.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 12
So what delicious goodies are you cooking up in you kitchen this week?
I love shortcut recipes like this! They are perfect for busy days. I really like the sound of these muffins – especially with the addition of the pineapple. Thank you for hosting 🙂
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Thanks so much for the party this week! Those muffins look great, even if I can’t remember the last time I bought a cake mix. Love pineapple, and here in Costa Rica, it’s juicy and ripe year-round.
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Jen Reply:
May 14th, 2013 at 5:12 pm
Oh yes, I spent a summer in Costa Rica and now my mouth is watering for those pineapples. I wouldn’t be buying a cake mix if I lived there either. 😉
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These look good. I bet would be good to add in a jar of baby food carrots for additional carrot flavor.
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This sounds really good! Thanks for hosting! 🙂
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Haha! I love the “whatever it takes apron”! That is so funny. These look delicious!
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