Today is National Carrot Cake Day! To celebrate, I am sharing some carrot cake muffins. The Mr. says muffins are an excuse to eat cake for breakfast. Well, so be it! They are easy to make and easy to eat! I have not had great success with carrots. The kids constantly remind me of my big carrot soup fail from several years ago. On rare occasions the kids will snack on carrot sticks with salad dressing. For my daughter, who will eat just about anything, carrots rank high up on her least favorite vegetables list. However, they didn’t seem to mind eating these carrot cake muffins! These were moist and flavorful. I did not make the icing that the original recipe had called for, because then I’d have to call it a cupcake! I did make a cinnamon sugar topping for the muffins but only sprinkled it on half of them, as seen in the picture. I’m glad that I only sugared half of the muffins, as they were great without, and definitely did not need the extra sugar!
Carrot Cake Muffins
Recipe adapted from Chocolate, Chocolate and More Chocolate
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar
2 large eggs, beaten
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrot
Optional: Cinnamon Sugar Topping
Combine 2 Tbsp. sugar and 1/2 teaspoon ground cinnamon.
1. Preheat oven to 350 degrees F. Grease or paper line 12 cup muffin tin. In a large bowl combine flour through sugar. Add in eggs, oil and vanilla, stirring until combined. Fold in shredded carrots. Sprinkle with cinnamon sugar topping, if desired.
2. Fill muffin cups with 2/3 cup of batter. Bake in pre-heated oven for 22-25 minutes (insert toothpick into the center of a muffin to check for doneness). Let muffins cool in the pan for 10 minutes and then remove and place on cooling racks.