Healthy Carrot Cake Muffins

READY IN: 34mins
Recipe by Oregon Cook

Light, low-fat goodness!

Top Review by Boo Chef in West Te

Made for PAC fall 2011. I made this using the pulp from my juicer after making carrot juice instead of grated carrot. I am always looking for ways to use the pulp.(I love my carrot juice) These are lowfat and tasty! I will add more cinnamon next time, but that is personal taste.I made as directed except for the carrot pulp. Will make again.

Ingredients Nutrition


  1. 1. Grease 6- large muffin tin. Heat oven to 400 degrees.
  2. 2. Mince grated carrot.
  3. 3. If you only have pineapple chunks, mince those as well.
  4. 4. Squeeze all the juice out of the carrots and pineapple.
  5. 2. Mix wet ingredient thoroughly.
  6. 3. Mix dry ingredients.
  7. 4. Pour wet ingredients into dry and mix well.
  8. 5. Spoon into muffin tin and bake for 17-19 minutes. Enjoy!

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