Thursday, November 19, 2015

Carrot Cake Muffins

I remember growing up and there being carrot cake at some place we were eating. I also remember thinking why would I want to eat cake that has a vegetable in it!?! So up until now, I had never eaten carrot cake but when you get a wheelbarrow full of carrots, it's time to try it. It turned out better than I could imagine and it went so well with the buttercream icing. Now, I just need to make more and practice icing them. (Darn the bad luck)

Carrot Cake Muffins

1 1/2 c all purpose flour
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3/4 c granulated sugar
2 large eggs, beaten
1/2 c apple sauce
1 tsp vanilla extract
1 1/2 c shredded carrots
1/2 c chopped nuts or chocolate, optional


**Pre-heat oven 350
1. In a large mixing bowl, combine flour, baking soda, cinnamon, salt, and sugar. Stir until mixed evenly.
2. Add beaten eggs, apple sauce, and vanilla. Stir until mixed well. (Dry ingredients should be all mixed in.)
3. Fold in carrots.
4. In a greased muffin tin or lined with liners (I used the silicon reusable ones), fill with batter until 2/3 full. A ice cream scoop works great.
5. Bake in oven for 22-25 minutes.
6. Let cool in pan for about 15 minutes and then move to rack to cool completely. 
7. Add icing if you would like.