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    You are in: Home / Recipes / Moist Carrot Cake Muffins Recipe
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    Moist Carrot Cake Muffins

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 14, 2010

      These are GOOOOOOOOD. :) You can mix up a batch of these gems in no time at all. I cut the recipe in half, but used the whole egg, and the carrots were grated.. Other than that, I followed the recipe as written. These baked up in 20 minutes in the toaster oven. Amazingly moist and such wonderful flavour. HoneyBunny....I guarantee these will be made often. ;) Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

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    • on August 13, 2009

      These are really good! I have to admit I took several liberties with the recipe--reduced the sugar a bit, used zucchini instead of carrot, and used fresh blueberries and 1/8 c walnuts instead of raisins. That said, I feel confident giving this a star rating because the proportions are perfect, the spice is great, and the muffins bake up big and beautiful! Thanks for posting, clearly this is a great recipe for using up what you've got and will come in quite handy!

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    • on July 17, 2003

      These were a delicious and easy way to get some fibre in! I had no problems with my son eating this with me and they taste awesome without the icing. I cheated and used raisin bran instead, and they turned out just as good. I also added a little more carrot since I like the flavor

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    Nutritional Facts for Moist Carrot Cake Muffins

    Serving Size: 1 (695 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 134.6
     
    Calories from Fat 33
    24%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.9 g
    4%
    Cholesterol 20.4 mg
    6%
    Sodium 205.7 mg
    8%
    Total Carbohydrate 23.7 g
    7%
    Dietary Fiber 1.7 g
    6%
    Sugars 9.5 g
    38%
    Protein 3.0 g
    6%

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