Carrot Cake Muffins
User Reviews
5
3 reviews
Excellent
Carrot Cake Muffins
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Make these velvety soft carrot cake muffins, bursting with freshly grated carrot and cozy spices
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Ingredients
- all-purpose flour 1 1/2 cups
- baking powder 2 teaspoons
- baking soda 1 teaspoon
- cinnamon 1 teaspoon
- allspice 1/2 teaspoon
- carrot grated, 1 cup
- walnut chopped, 1/2 cup
- raisins 1/2 cup
- brown sugar 1 cup
- vegetable oil 1/3 cup
- egg 2
- vanilla extract 1 teaspoon
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice.
- In a separate bowl, mix grated carrots, walnuts, and raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup.
Notes
- Don't overmix the ingredients. Fold them until just combined.
- When grating the carrots, make sure to squeeze out all the water from them.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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