Carrot Cake Muffins

Total Time
40mins
Prep
15 mins
Cook
25 mins

These muffins make a yummy little snack, that are slightly healthy. I use all organic ingredients, to make them that much better for me and my kids. They are really nice topped with cream cheese icing.

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Ingredients

Nutrition
  • 2 cups carrots, chopped (or baby carrots)
  • 12-34 cup applesauce
  • 2 eggs, lightly beaten
  • 14 cup oil (I use melted coconut oil, but any vegetable based oil works)
  • 1 12 cups whole wheat flour (or any whole grain flour, I use a spelt, kamut, and whole wheat mix)
  • 12 cup sugar (or evaporated cane juice)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 12 teaspoon salt (optional)
  • 1 cup raisins (optional)
  • 1 cup pecans (optional)

Directions

  1. Preheat oven to 350°F.
  2. Put carrots and apple sauce in to food processor, mix until it has the consistency of baby food. Set aside.
  3. Sift all dry ingredients together.
  4. Stir oil, eggs, and carrot mixture together until well blended.
  5. Add wet ingredients to dry ingredients, fold gently until blended.
  6. Add raisins and nuts mix gently. (Be careful not to over mix, or the muffins will be rubbery).
  7. Pour into well greased muffin tins, bake 20-25 minutes or until toothpick come out clean.
  8. Cool completely then top with icing if desired.