While having Carrot Cake, I was wondering how I could have cake for breakfast. I decided to make a few alterations to the cake recipe to make it into these delicious and moist, Carrot Cake Muffins.
I’ve included a special ingredient to get even more carrot flavor, Carrot Baby Food. Yes, you read correctly, carrot baby food, which is simply pureed carrots, which adds more carrot flavor to these yummy muffins. I’ve also added drained crushed pineapple for added moistness, and toasted chopped walnut for a little crunchy texture.
I hope this recipe inspires you to bake.
2 cups unbleached flour
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
12 ounces grated carrots
1/2 cup chopped walnuts, toasted
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
4 ounces carrot baby food
1 cup sugar
1/4 cup brown sugar
8 ounces crushed pineapple, drained
Preheat oven to 400ºF. Coat bottoms only of muffin tin cups with cooking spray. This recipe makes 12 muffins.
In a large bowl, whisk together first 6 ingredients (both flours, baking powder, baking soda, pumpkin pie spice, and salt). Stir in grated carrots and chopped walnuts, mix thoroughly; set aside. In a medium bowl, whisk together oil, eggs, vanilla, carrot baby food, sugar, brown sugar, until well blended; add drained pineapple, mixing thoroughly. Add wet ingredients to dry ingredients, mix until just combined (do not overmix). Fill prepared muffin tin cups 3/4 full.
Bake at 400º F for 18-20 minutes, until golden brown (internal temperature should be 200º F.) or until a toothpick inserted into a muffin comes with a few crumbs (do not overbake). Remove from the oven and let cool for about 5 minutes, then remove from muffin tin and cool completely on a wire cooling rack.
Click on the link below for the YouTube video demonstration: