Description
Lofty, moist, and delectably flavored with brown sugar and warm spices, these High Altitude Carrot Cake Muffins can be enjoyed for breakfast or dessert.
Ingredients
2 cups all-purpose flour
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp baking soda
1 tsp kosher salt
3 cups finely grated carrot (4–5 medium carrots)
3/4 cup brown sugar, packed
3/4 cup neutral-tasting oil (such as avocado or grapeseed)
3 large eggs, lightly beaten
Instructions
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners (recommended), or thoroughly grease and flour each well.
In a medium bowl, whisk the flour, spices, baking soda and salt. In a separate bowl, combine the grated carrot, sugar, eggs, and oil and stir until well-mixed. Add the flour mixture and fold gently just until combined, with no pockets of dry flour.
Fill each muffin cup to the top of the well. Bake at 350 degrees for 25 minutes or until tops spring back and a cake tester comes out clean. Cool on a wire rack.
These freeze well; make sure they’re fully cooled and wrap individual muffins tightly in plastic wrap before storing in a plastic bag or container.
Notes
… you can purchase pre-grated carrots, or grate them in a food processor, but I much prefer the finer texture of grating them on the small-hole side of a box grater.
