so I made these…we ate these…fast…my story…no picture…part of my reason for blogging…to share recipes my family has enjoyed… so even though I forget pictures I am not going to forget sharing this recipe with you!
I thought these were so good. I didn’t even frost them….the original recipe calls them a cupcake but since I did not frost mine they are now called a muffin…I did research on google and this is the primary difference between a cupcake and muffin – the frosting… well and google is seriously good research. lol
My boys ate them right up. i think we each had like 2 a day.
carrot cake muffin
- 1/2 cup vegetable oil
- 2 tablespoons unsweetened applesauce
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 Large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1 1/3 cup grated carrots (about 4 medium carrots)
|Preheat oven to 350 degrees F. |
Line cupcake pan with 12 liners.
Scrub and grate carrots. I used my food processor. Also my carrots are from the local farmers market so I leave the peel on.
In mixer - I used my kitchen aid - blend the oil, applesauce, sugars. In seperate glass bowl crack eggs and add vanilla then mix into mixer.
In seperate bowl whisk together the flour, baking soda, baking powder, salt & cinnamon.
Add the dry ingredients to mixer and mix until combined.
Then add the grated carrots.
Using spoon fill each cupcake linter 3/4 full.
Bake for 25 minutes - or until toothpick comes out clean.
Remove from oven and let cool for 5 minutes then remove from baking pan.
recipe from my san francisco kitchen