Today I need to deal with a very large pot of turkey stock. I will freeze some for later and make soup for the family with the balance. Myself and both of my kids and their significant others have decided to make a large batch of something and share between our three households as well as my In-laws who are in their 90’s. It has only been a couple of weeks but it seems to be working out pretty well. This weeks large batch meal for me is going to be turkey soup.

Besides the soup, I also am going to use up a bag or two of the garden carrots I picked and are currently taking up a lot of real estate in extra fridge in the garage. Which I am super grateful that we have one. As I am writing this, there are some carrot cake muffins in the oven. I am also thinking of making some carrot ginger soup. I am not even sure if I like carrot ginger soup, you will know by next week if I do.

The recipe I am using said it only makes 10 muffins but I got 14 out of the batch. I may have added more grated carrots than the recipe asked for and I know I added more apple sauce that it said but I think they will be super moist and just as delicious.

Carrot Cake Muffins

very moist and lovely carrot spice flavor

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Course Breakfast, Brunch, Snack

Cuisine American

Equipment

• 1 cup cake tins maybe 2 tins

Ingredients

  

• 2 cups finely grated carrots 3-4 large carrots on small holes on box grater
• 2 large eggs
• ½ cup dark brown sugar
• ½ cup granulated sugar
• 4 ounces apple sauce
• ½ cup canola oil cooking oil
• 1 teaspoon vanilla extract
• 1½ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground ginger

Instructions

 

• Preheat oven to 350℉. Peel and grate carrots and set aside.
• In a large bowl add the wet ingredients and sugars. Eggs, brown and white sugar, applesauce, oil and vanilla extract. Mix well until combined.
• Add the grated carrots to the wet ingredients. Stir till combined
• In a small/medium bowl add the dry ingredients. Flour, baking powder and soda, salt, cinnamon, nutmeg and ginger. Whisk till combined.
• Add the dry ingredients to the wet ingredients. Stir just until combined, do not over mix.
• Divide the batter between 12 muffin tins either greased or lined with muffin wrappers. Bake in the preheated oven for 22-25 minutes.

Keyword carrot cake muffins, grated carrots, moist carrot cake muffins

recipe adapted from http://www.budgetbytes.com