Carrot Cake Recipe
· 2 cups (260g) all-purpose flour
· 1 cup (200g) granulated sugar
· 2 teaspoons ground cinnamon
· 1 1/2 teaspoons baking soda
· 1/2 teaspoon ground ginger
· 1/2 teaspoon salt
· 1/4 teaspoon ground cloves
· 2 1/2 cups (248g) peeled and grated carrots
· 3 large eggs, room temperature
· 1/2 cup (113g) unsalted butter, melted and cooled
· 1/3 cup (80ml) vegetable or canola oil
· 2 teaspoons vanilla extract
1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan or line with paper liners.
2. In a large mixing bowl, whisk the flour, sugar, cinnamon, baking soda, ginger, salt, and cloves together.
3. Add the carrots and toss together with a silicone spatula.
4. In a separate bowl or in a 2-cup liquid measuring cup, whisk the eggs, butter, oil, and vanilla together until well combined.
5. Add the liquid to the dry ingredients and stir with a silicone spatula until just combined. Don't overmix the batter or the muffins will be tough.
6. Divide the batter evenly between the muffin cups and bake for 18-20 minutes, until golden brown.
7. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Make ahead tip
1. Muffins are best the day they are made but they can be stored for later use. Place the muffins in an airtight container and keep them at room temperature for up to 3 days.
2. Refrigerate in an airtight container for up to 1 week.
3. Or freeze for up to 3 months. Thaw one or all of the muffins in the refrigerator overnight. Or place a single frozen muffin in the microwave for 40-60 seconds.
1. Make the muffins gluten-free by using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
2. You can reduce the sugar by half if you want a less sweet muffin.
3. Grating the carrots with a box grater will give you the best results! Avoid using packaged shredded carrots.
4. You can use any flavorless oil you prefer.