Carrot Cake Muffins

Every time I think of carrot cake I think about my mom. When I was young, I would watch her grating carrots on a metal standup grater. She’d hold that grater and grate with such focus. I was always so amazed how those carrots could be transformed. She turned those carrots into a fantastic cake. You know, the one everyone is always asking you to bring to a function or party. Yep, that is her carrot cake. :D

Needing a snack to take to work and school I came up with these Carrot Cake Muffins… 

Carrot Cake Muffins a| Pick Fresh Foods

Carrots have long been famous for being great for your vision. That is because they are an excellent source of vitamin A. Their bright orange color tells you they are loaded with carotene. Carotenoids are converted to vitamin A in the form of beta-carotene. That beta-carotene is what is beneficial for maintaining your vision. Cooking increases vitamin A content because beta-carotene is released when heat breaks down cell walls. 

Don’t store carrots with apples, pears or other fruits that produce a gas or they may develop a bitter taste.

Carrot Cake Muffins | Pick Fresh Foods-bI use whole white wheat flour and applesauce to make these Carrot Cake Muffins healthier.  To make grating the carrots easier I used my food processor with the grater attachment.  

 

Carrot Cake Muffins
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Serves: 1 dozen
 
Ingredients
  • 2 eggs
  • ½ cup unsweetened applesauce
  • 2 tsp vanilla extract
  • ⅓ cup sugar
  • ⅔ cup light brown sugar
  • 1½ cup whole white wheat flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 2 cup grated carrots
Instructions
  1. In a medium bowl lightly whisk eggs. Add applesauce and stir together.
  2. Add vanilla extract and sugar to egg mixture, stir to dissolve sugars.
  3. In a large bowl mix together flour, baking powder, salt, cinnamon.
  4. Combine the wet ingredients and carrots with the dry ingredients. Stir with a wooden spoon until just combined, about 25 strokes.
  5. Heat oven to 350 degrees.
  6. Scoop batter with a muffin scoop into paper cups. Bake until muffins are lightly golden, about 18-20 minutes. Insert a toothpick in center, if it comes out clean they are done.

 

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This is one whole grain muffin to add to the favorites list. I love all the beautiful flecks of orange in these muffins. They not only look pretty, they have a wonderful aroma, and taste delicious!

 

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Comments

  1. If I can get myself organized this weekend, I’m going to make a batch of these. I’m bored of eating cereal for breakfast… these look a lot tastier!

  2. Aww – what a wonderful memory! I remember my mom making carrot cake as well, but she had this fancy salad shooter thing, and it sliced, diced, and grated anything that came near it! I often think about buying one, but haven’t made the plunge yet! So yes, I stand and grate away when I make carrot cake! :)
    But a muffin?!? These look phenomenal! I love a muffin … and one that tastes like my favorite cake?? Bonus!!!

    • Oh, that sounds like a nifty gadget :D I’ve never had a stand up grater, not sure why. So I use a flat one or my food processor. It isn’t quite the same. You miss the sounds and the fragrance of sweet carrots being grated. One day… :D
      What is important is it really doesn’t matter how you get those carrots grated you have just got to make these. They are so delicious and just sweet enough you don’t need any topping :D

  3. Carrot cake is my favourite type of cake! Jeez I love seeing the different creations of it. This looks so good and I love that you’ve made it healthy enough to have for breakfast!

  4. I think of my grandmother when I think of carrot cake of any kind — it was one of her favorites! It’s one of mine as well, and these muffins look so delicious, Cindy! Pinning!

  5. Oh my gosh – I LOVE your posts. I always learn something new. I had no idea that you shouldn’t store them with other fruits! I think these muffins look fantastic, and I love that you used applesauce to make them healthier! Pinned!

  6. Nice orange colors! I love carrot cake. I’d love to pack something like this to bring to work to snack on since I always get sooooo freakin’ hungry while working. And I don’t always have time to make something to eat at work even though I am around food all day. What other flours have you tried making it with? Have you ever tried it with brown rice flour or rice cake flour?

    • Isn’t funny when you work around food people think you can eat all day long. Truth is you are too darn busy even for a bite :D These would be a nice snack for break time. I haven’t tried rice flour. I’m sure they would be good, but you’d have to add some xanthan or guar gum to give them a good texture. Might be worth experimenting :D

  7. These muffins look wonderful Cindy! I love carrot cake and these muffins sound awesome with the applesauce and white whole wheat flour. What a great memory of your mom making these too, thanks for sharing :)

    • I love carrot cake! I wish I were closer to home and I’d surely get Mom to make one :D Until then these do a good job satisfying carrot cake cravings.

  8. That’s so sweet that carrot cake reminds you of your mom. These look great!!

    • Thanks Ashley :D I love how food can connect us and bring up fond memories. She has a lot of good foods she makes. I may need a trip home :D

  9. I love how you health-i-fied these carrot cake muffins! They look so moist and fluffy!

    • I really do love using butter in baking, but it’s nice to know you can omit and replace it with applesauce and still have a delicious muffin :D

  10. These look fantastic!!! I am obsessed with all things carrot cake flavoured. I’ve posted every type of carrot cake recipe under the sun except for classic carrot cake haha. These need to be made!

  11. I’m always looking for a good muffin recipe to make for breakfast. I will have to try these soon!

  12. Whoa! They look like they’re bursting with flavor despite using applesauce and white whole flour.So pretty!

    • Thanks Melanie :D They are very flavorful, I’ve got sweet carrots and cinnamon to thank for that. I love using whole white wheat flour, you get the whole grain with a lighter flavor than whole wheat.

  13. What a healthy delicious snack. I can’t wait to make for my kids!

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