I’m so happy to finally get around to posting these muffins! I made these last weekend for brunch with Ben’s parents. Ben always tells me that his dad likes carrot cake, so I thought these sounded like something he would enjoy. I, on the other hand, am a long-time carrot hater (although I’m slowly turning that around) so I’m always hesitant to try baked goods with carrot in them. These were really great though, and everyone (including me!) really liked them. I thought they were a fantastic addition to our brunch spread. They are very tender, mildly sweet, and the first word that comes to mind when trying to describe the flavor is warm. I also loved how they baked up with beautiful domed tops, an important part of good muffins in my mind. I would make these again in a heartbeat.
My only issue in making them was shredding the carrot. I was baking these in my dad’s kitchen which is incredibly unequipped and sometimes makes me feel as though I’m baking in the wilderness. I ended up shredding them with a cheese grater (my own, mind you). It was difficult and it took way too long. I think a grater with larger holes might have been easier, but next time I’ll definitely use my food processor to do that job and avoid the mess!
Carrot Spice Muffins
2 cups all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar
1/3 cup packed light brown sugar
2/3 cup canola oil
2 large eggs
1 tsp. vanilla extract
3/4 cup milk (I used 2%)
1 cup shredded carrot
1/2 cup shredded sweetened coconut
1/2 cup raisins
1/3 cup pecans or walnuts, toasted and chopped (optional)
Preheat the oven to 375 degrees F. Line a muffin pan with paper liners.
In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt. Stir together to combine, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar and canola oil. Mix until smooth. Add in the eggs and vanilla extract and beat until incorporated. Add in the dry ingredients in two additions, alternately with the milk, mixing each addition just until incorporated. Mix in the shredded carrot. Using a rubber spatula, gently fold in the coconut, raisins, and nuts (if using). Divide the batter evenly among the muffin cups.
Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the pan 5 minutes, then remove the muffins to a wire rack to cool completely.
Source: adapted from Baking: From My Home to Yours by Dorie Greenspan