Ready to Bake Batter

Carrot Cake Muffins

Makes 30 standard muffins


  • 66 oz (1 full pouch) Krusteaz Professional® Ready to Bake Cinnamon Spice Cake & Muffin Batter #732-0615
  • 1¾ cups shredded carrots (approximately 3 medium carrots), plus extra carrots for garnish
  • 1 cup raisins
  • Cream Cheese Frosting, prepared
  • Optional: Toasted pecans, garnish


  1. Remove Krusteaz Professional Ready to Bake Cinnamon Spice Batter #732-0615 from refrigerator. No slacking required.
  2. Cut open one end of the pouch and squeeze batter into a bowl. Stir in carrots and raisins.
  3. Use #20 scoop to portion batter into muffin cups (or fill each 2/3 full).
  4. Line muffin pan with paper baking cups (recommended). If liners are not used, lightly grease each muffin cup. Tip: Use double liners for fuller muffins.
  5. For convection oven, bake at 325°F at low fan speed for 25-30 minutes, turning pan(s) halfway through bake time.
  6. Allow muffins to cool completely.
  7. Top with cream cheese frosting and shredded carrots.
  8. Optional: Add chopped toasted pecans.
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