Carrot Cake Muffins
very moist and lovely carrot spice flavor
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.