Carrot Cake Recipe
Ingredients
·
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
Instructions
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.
Notes
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.
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