Carrot Cake Muffins

Yum

Family, friends, church, camping, fishing, swimming…the past week has been full of fun. Summer is in full swing. We are trying to pack in as much merriment into each day as possible. That doesn’t leave a whole lot of time for baking and experimenting with various recipes. But, I have been craving a carrot cake lately…one WITHOUT cream cheese frosting. I’m aware there are many fans of cream cheese frostings out there. I am not one such fan and fortunately neither is my immediate family.

The carrot cake recipe I am going to share today is from the book, CAKE SIMPLE by Christie Matheson. My Gram gave me this book for Christmas last year. It’s full of recipes for bundt-style cakes. I have tweaked it slightly and this one in particular calls for mini-bundt pans. I’m using a muffin tin instead. I am also omitting the Maple Cream Cheese icing that is paired with them in the book.

I planted carrots in my first ever garden this year. Ethan has been hounding me to pick them because he is so sure that they are ready. Well, they aren’t and I don’t think they ever will be. I’ve been told carrots are especially hard to grow your first time around. Here is my attempt…

Carrot?

It’s a good thing that we always have a bag from the grocery store on hand. Carrots contain vitamin A, giving you 200% of the daily recommended allowance. They are also high in vitamins C, K and B6; and contain potassium, manganese and calcium.

 

Carrot Cake Muffins

  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 1/2 cups peeled grated carrots
  • 1/2 cup chopped walnuts

Preheat oven to 350F. Whisk the flour, baking soda, salt, cinnamon, and allspice in a medium bowl until thoroughly combined. Cream the sugar with the oil. Add the eggs, one at a time, and whisk until incorporated. Add the flour mixture and whisk until just blended. Fold in the carrots and walnuts. Divide the batter evenly among the muffin cups. Bake 20 minutes. Let the muffins cool on a wire rack for 15 minutes before enjoying :-)

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