6 September 2012

Carrot Muffins

I love making cupcakes or muffins. Basically if you bake it in a muffin tin I'm all in. So when we had a basket full of carrots that had to be used up I jumped on the chance to make some carrot muffins.  These made quite a few muffins and since I wasn't frosting them I decided to freeze some which will be great to quickly grab for snacks. 

Adapted from Annie's Eats 

The muffins are quick and easy to make. The worse part was shredding all of the carrots. Once that was done the rest of the process was fairly simple. If you have a food processor it would probably make this step a lot easier.  

Carrot Muffins

Yield: about 20-22 muffins


2½ cups  all-purpose flour
1¼ tsp. baking powder
1 tsp. baking soda
1¼ tsp. ground cinnamon
½ tsp. grated nutmeg
½ tsp. salt
3-3.5 cups (6-7 medium) carrots, peeled and shredded 
1½ cups granulated sugar
½ cup packed light brown sugar
4 large eggs
1½ cups canola, safflower or vegetable oil

Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside. Add the carrots to the bowl with the dry ingredients and set aside.  

With a mixer beat  the sugars and eggs until frothy and thoroughly combined. 

Continue beating and  add the oil to the mixture at a steady rate. Continue to beat until the mixture is light in color and well emulsified. 

Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.  

Scoop evenly into the prepared cupcake liners.  Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.  

What are your favourite type of muffins? 


  1. Um, I think this might be my favorite kind of muffin, haha. They look heavenly.

  2. These look delicious!


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