Carrot Cake Muffins

Like mini carrot cakes, so tender and delicious.

carrot
muffin
Published

April 7, 2024

Ingredients

  • 2 1/2 cups flour
  • 1 cup white sugar
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 Tbsp baking powder
  • 3/4 cup vegetable oil
  • 1/2 cup brown sugar
  • 2 large eggs - at room temperature
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots - not pre-shredded carrots, they should be freshly grated and dried.
    • Either the smallest holes on a box grater, or small short pieces using a hand grater.

Instructions

  • Preheat oven to 375F degrees and line a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).
  • In a medium bowl whisk together 2 1/2 cups flour, 1 cup sugar, 1 tsp cinnamon, 1/2 tsp baking soda, and 1 Tbsp baking powder.
  • In a large bowl combine 1/2 cup oil, 1/2 cup brown sugar, 2 eggs, and 2 tsp vanilla and mix well.
  • Stir in 2 cups finely grated, dried carrots.
  • Stir dry ingredients into wet ingredients with a spoon or otherwise by hand until completely incorporated.
    • You will wonder if it will all get incorporated. It will, trust me!
  • Fill muffin liners 2/3 full.
  • Bake in preheated oven for 15-20 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.

Source: CremeDeLaCrumb