Recently I was craving something sweet. I wanted to make some muffins and had a bag of carrots available. I went in search of recipes for carrot cake muffins and stumbled upon this recipe by Chocolate, Cakes and More. I didn’t have baking soda like in the recipe but I had self-raising flour which is just as good. I was also lacking cinnamon and vanilla but they still turned out yummy. It’s a plain and easy to follow recipe and I hope you enjoy them as much as I do.
Carrot Cake Muffins
June 29, 2023
Persons
10
Serving Size
1 muffin
Prep Time
2 minutes
Cook Time
15 minutes
Total Time
17 minutes
Ingredients
- 1 1/2 cup self raising flour (gluten free)
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, beaten
- 1 tsp vanilla
- 1/2 cup vegetable oil
- 1 1/2 cup shredded carrots
Instructions
- In a large mixing bowl, combine flour, baking soda, cinnamon, salt and sugar, stir to combine. Add in beaten eggs, oil and vanilla. Stir until all dry ingredients are incorporated. Fold in shredded carrots.
- Grease muffin tins or line with paper liners, then fill with batter to 2/3 full. Bake in a preheated 160 degree oven for 15-20 minutes. Let cool in pan for 15 minutes before removing to racks to cool completely.
Facebook Comments Box
