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Muffins & Loaves

Carrot Cake Muffins

Carrot Cake Muffins

Recipe shared by:Duncan Hines

  • Hands-on Time: 15 Minutes
  • Total Time: 40 Minutes
  • Servings: 16-18 muffins
  • Difficulty: INTERMEDIATE


  • 1 package Duncan Hines® Decadent Signature Carrot Cake Mix
  • 1 tsp baking powder
  • 2 Tbsp all-purpose flour
  • ⅔ cup milk
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1¼ cup hot water

Baking Instructions

  • Preheat oven to 375°F
  • Open carrot and raison pouch and place in hot water for about 5 minutes.
  • Mix dry cake mix, baking powder, flour, milk, oil, and eggs together.
  • Add in soaked carrot and raisins and mix thoroughly.
  • Pour mixture into greased or lined muffins cups, filling the cup about ⅔ of the way full.
  • Bake for 15-20 minutes.

Tips & Inspirations

Keep brown sugar soft by adding a couple of marshmallows to the bag.

Got more cake batter than muffin tins? Place canning jar rings on a cookie sheet to hold cupcake liners while baking.

To moisten your muffins, poke the muffins with a skewer and brush the surface of each muffin with fruit juice.

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