Shakin & Bakin Foodie Blog: Carrot Cake Muffins Recipe

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Thursday, June 18, 2009

Carrot Cake Muffins Recipe

I love making carrot cakes or muffins in the spring and summer and this recipe is really easy to make. You can use the batter as a traditional cake or use it to make muffins. Today, I chose to make the batter into muffins. If desired you can slap some cream cheese frosting on the top or drizzle some melted honey butter onto them.

Carrot Cake Muffins Recipe

2 cups cake flour
2 tsp. baking soda
1 tsp. salt
2 cups granulated sugar
2 tsp. ground cinnamon
2 cups grated carrots
4 medium eggs
1 1/2 cups vegetable oil

Sift flour, baking soda, salt, sugar and cinnamon in a large bowl. Add vegetable oil and stir until blended. Add eggs and stir again. Finally, stir in the grated carrots until all of the batter is mixed together.

Lightly grease your cake pan or muffin pan. Pour batter into pan. If you are making a round cake, this batter will produce a 2-layer round cake so you will need 2 pans. Bake for 35-45 minutes at 350 degrees. If you are making muffins, it will make approximate 15-18 muffins. Bake for 30-35 minutes at 350 degrees.