carrot muffins

My Dad bought a 5 pound bag of baby carrots that was about to go bad, so I had a lot of fun experimenting with various carrot recipes — carrot cake Lara bars, carrot cake granola, carrot pancakes… but my carrot-fest would definitely not be complete without a real carrot cake! 

This is the famous, perfected recipe by Grandpa Sam, which has been tested and loved by many
I altered the perfect recipe ever so slightly, adding some cloves, allspice and a bit of freshly ground ginger root.

These are extremely moist, tender and sweet, with a rich, warm, spicy aroma. Simply put, the best carrot muffins I have ever had. Delicious with a big shmear of cream cheese. Oh, and these get even better with age, so pop them in the fridge for a while for an even better treat (if you can wait that long!).
What’s the best muffin you’ve ever eaten?
With love,
Erica

Ingredients

  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1 tsp fresh ground ginger
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup raisins

Directions


  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with a paper liners.

  2. In a medium bowl, sift together flour, baking soda, salt, cloves, allspice and cinnamon. Set aside.

  3. In a large bowl, combine eggs, buttermilk, oil, sugar, ginger and vanilla. Mix well. Add flour mixture and mix well.

  4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

  5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

  6. Pour into muffin tins, and bake at 350
    degrees F (175 degrees C) for 20-25 minutes. Check with toothpick.

  7. Allow to cool for at least 20 minutes before serving. 

Adapted from Sam’s Famous Carrot Cake

3 thoughts on “carrot muffins”

  1. mmm, they look amazing! and I'm loving the addition of ginger so much! I haven't made any muffins in a while, and I have quite a few carrots in the fridge, and cream cheese…these might just have to happen 😉

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