Carrot Cake Muffins
Carrot cake happens to be one of my family’s favorite desserts. When I made one recently for Easter, I starting thinking about how most people probably don’t make it because they think it is time consuming or just too difficult to make. I think most people are reluctant to attempt cakes that are multilayer and need to be frosted for just those reasons.
It got me thinking, why not save a few steps and just make carrot cake muffins instead? Actually, I realized I could make muffins or cupcakes (by just adding the cream cheese frosting). I think that is the only difference between making muffins and cupcakes, right? Either way, it seemed less daunting to make the batter and bake them in muffin pans and so I set out to give it a try.
I had no idea how they were going to turn out but I am happy to report they were absolutely yummy! I have made them three times since then and they are impossible to keep in the house. I think I like them as muffins the best because you get the delicious taste and save the calories from the frosting. However, if you are a cream cheese frosting fan, definitely go for it!
Wishing you a yummy smelling kitchen and delicious muffins!
Nicole
- 2 cups flour
- 1½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 4 eggs
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 1 cup canola oil
- 2 cups peeled and grated carrots (about 6 medium sized)
- 1 cup pureed fresh pineapple (well drained)
- 1 cup finely chopped walnuts (optional)
- 2 Tablespoons butter for greasing pans
- Preheat the oven to 350F.
- In a large bowl, sift together the flour, baking soda, cinnamon and salt.
- Using an electric mixer on medium-high, combine the eggs and sugar. Beat the eggs long enough so that they mixture thickens and lightens slightly in color (about 2 minutes).
- Reduce the mixer speed and add the vanilla.
- Slowly pour in the oil, and mix it only until it is blended (about 1 minute).
- Carefully add the flour mixture and mix only until blended (don't over mix it).
- Add the carrots, pineapple and walnuts to the mixture and mix on a slow speed for 1 minute.
- Grease the muffin pans with the butter.
- Pour the batter evenly among the prepared muffin pans, filling them ¾ of the way full.
- The muffins are completely cooked when you can insert a toothpick into the center and it comes out clean.
