Carrot Cake Muffins
photo by Boomette
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 2 cups carrots, chopped (or baby carrots)
- 1⁄2 - 3⁄4 cup applesauce
- 2 eggs, lightly beaten
- 1⁄4 cup oil (I use melted coconut oil, but any vegetable based oil works)
- 1 1⁄2 cups whole wheat flour (or any whole grain flour, I use a spelt, kamut, and whole wheat mix)
- 1⁄2 cup sugar (or evaporated cane juice)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt (optional)
- 1 cup raisins (optional)
- 1 cup pecans (optional)
directions
- Preheat oven to 350°F.
- Put carrots and apple sauce in to food processor, mix until it has the consistency of baby food. Set aside.
- Sift all dry ingredients together.
- Stir oil, eggs, and carrot mixture together until well blended.
- Add wet ingredients to dry ingredients, fold gently until blended.
- Add raisins and nuts mix gently. (Be careful not to over mix, or the muffins will be rubbery).
- Pour into well greased muffin tins, bake 20-25 minutes or until toothpick come out clean.
- Cool completely then top with icing if desired.
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Reviews
-
I used Canola Oil. And I think that 1 cup of flour was not enough. So I used 2 cups of all purpose flour. With 2 cups, it was the texture of muffin dough. I didn't use raisins and pecans. I preheated the oven at 350 F (is it the good temperature cause it's not written). And after 25 minutes, my muffins were cooked. I added dry ingredients to wet ingredients. I garnished with Cool Whip and cinnamon. Thanks :)
RECIPE SUBMITTED BY
I am a stay at home mom with 2 boys. They are my pride and joy, and I am always trying to find new healthy foods to feed them. I love to cook, and my family loves to eat!!! So I spend a lot of my time trying new recipes out on them.
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