Carrot Cake Muffins
Like mini carrot cakes, so tender and delicious.
carrot
muffin
Ingredients
- 1 1/2 cups flour
- 1 cup white sugar
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 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
- Either the smallest holes on a box grater, or small short pieces using a hand grater.
Instructions
- Preheat oven to 350F degrees and line a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).
- In a medium bowl whisk together 1 1/2 cups flour, 1 cup sugar, 1/2 tsp cinnamon, 1/2 tsp baking soda, and 1/2 tsp 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 carrots.
- Stir dry ingredients into wet ingredients until completely incorporated.
- Fill muffin liners 2/3 full.
- Bake in preheated oven for 20-22 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