Recipe: Carrot Cake Muffins

1 box Carrot Cake Mix
2 Eggs
1.5 C (or handfulls rather) pre-shredded carrots (buy in bag) – *leave as long strands
1 C of Trader Joe’s Frozen Pineapple Chunks (defrosted) – *DO NOT DICE
1 C Raisins (big fat ones!)
~1/2 C Ikea Vanilla Sauce (not exactly sure as I just tossed it in)

Optional: 1/4 to 1/3 C extra fine flour (cake) — this would have helped them to rise and be a wee bit more puffy. Only add dashes of flour… just in until the batter is a smidge less than runny.

Mix all of the above together.
Oven to 350 (follow box mix instructions).
Line cupcake pan with papers (this is a gooey result so papers are a MUST!)
Fill papers 2/3 full. Seriously. Otherwise you end up scraping half the tops off.
Bake ~20 min. Keep your eye on things. Usually with my oven, it’s done if I’m smelling it.
Bake longer if you don’t want them so gooey. Turn down the oven a bit at the end of the baking cycle if you’re baking longer.

Instead of cupcakes, make a single layer cake in a round spring form pan. Highly recommend flouring the pan before putting in the batter.

Now, instead of mixing in the IKEA sauce, pour the batter in the dish and pour IKEA vanilla sauce on TOP as a thin layer. DO NOT MIX. Place in oven for Box Mix duration (approx 35 – 45min).
You will have a yummy crunchy/gooey top. It’s like the consistency of a chocolate crisp.

Yum! Yum! Yum!

Cupcakes & Single layer both serve ~12 ppl.


1 Comment

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One response to “Recipe: Carrot Cake Muffins

  1. Therese

    I think that you need to bring samples to Knit Night next week for some expert feedback. ;-)Just kidding, but they sound yummy!

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