Carrot Cake Muffins

Carrot cake is believed to have originated from Medieval Europe, where carrots were used as a sweetener in place of sugar, which was expensive and hard to come by.

This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Carrot Cake Muffins

Cooking Method: Baking Cuisine: American Courses: Breakfast, Dessert, Snack Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 10 min Total Time 55 mins

Servings: 12 Calories: 2880

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 2 teaspoon Baking powder
• 1 teaspoon Cinnamon
• ¹⁄₂ teaspoon Nutmeg
• ¹⁄₂ teaspoon Salt
• 2 large Eggs
• 1 cup Granulated sugar
• ¹⁄₂ cup Vegetable oil
• 1 teaspoon Vanilla extract
• 1 ¹⁄₂ cup Grated carrots
• ¹⁄₂ cup Crushed pineapple
• ¹⁄₂ cup Chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs and sugar until well combined. Add in the vegetable oil and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots, crushed pineapple, and chopped walnuts.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
9. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 240kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 31g11%

Sugars 18g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.