Prep Time 20m
Cook Time 20m
Ready Time 60m
Yield 18 muffins

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 2 cups shredded carrots, about 1/4 pound
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • 1/4 cup sweetened flaked coconut
  • 3 large eggs
  • 1 cup Crisco® Pure Canola Oil
  • 2 teaspoons vanilla extract
  • 1 Granny Smith Apple, peeled, cored, shredded
  • 2 ounces cream cheese, softened
  • 3/4 tablespoon butter
  • 1/2 teaspoon milk
  • 1/4 teaspoon vanilla extract
  • 3/4 cup powdered sugar, sifted
Preparation Directions
  • Step 1Heat oven to 350°F. Coat eighteen 1/2-cup muffin cups with no-stick cooking spray.
  • Step 2Whisk together flour, baking soda, cinnamon and salt in large bowl. Whisk in sugar. Add carrots, pecans, raisins and coconut; toss well.
  • Step 3Whisk together eggs, oil and vanilla in small bowl; stir in shredded apple.
  • Step 4Add egg mixture to flour mixture, stirring until batter is just combined. Divide batter among muffin cups, filling no more than 3/4 full.
  • Step 5Bake until a toothpick inserted comes out clean, about 15 to 20 minutes. Cool muffins in pan on racks 5 minutes before turning out onto racks to cool completely.
  • Step 6Beat cream cheese and butter until blended. Add milk and vanilla.
  • Step 7Beat in powdered sugar gradually until desired consistency. Drizzle over cooled muffins.
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