For more awesome muffin recipes, consider making my popular Bran Muffins, my Zucchini Bread Muffins, or my Raspberry Crumb Muffins.
Carrot cake is one of those things that I fought liking for so long. I don’t know, the idea of carrots AND cake? I was super skeptical. I mean, it took me a while to come around to zucchini in my breads and sweets too. (Like this Zucchini Sheet Cake.) But, not quite as long though I guess because my mom used to make zucchini breads and cakes in the summer so I had come around to that idea a lot sooner. It wasn’t until I was basically tricked into eating carrot cake that I realized I liked it so much. I was at a friend’s wedding and there were four options of cake from which to choose. My husband (being the amazing human he is) brought over all four kinds for us to try. As I had spent the night dancing and talking to everyone and generally having just a magical time, I wasn’t really paying attention to the cake I was diving into. I didn’t even ask which flavor was which. I assumed you know, there would be chocolate, vanilla, and a couple fancy ones.
I bit into the carrot cake, marveled at how delicious it was, and then asked what I was eating. Imagine my surprise when I was told it was carrot cake! I had no idea how delicious it could be. Sweet, and a little earthy, but also perfectly moist and cakey like a cake should be. Plus, it was topped with cream cheese frosting, so, needless to say I was won completely over and the rest is history!
Here’s How You Make it
Why Should Eggs be at Room Temperature?
In this recipe, I suggest you use eggs at room temperature. Why? Well, because eggs that are at room temperature are less viscous than cold eggs. Meaning, they are thinner. When the eggs are thinner, they mix into the batter better and they also allow the baked goods to rise more. It also keeps the batter from being too cold, and thus allowing them to cook faster.
How to Bring Eggs to Room Temperature
I almost always forget to get my eggs out before I start baking to bring them to room temperature. If you can remember, then take them about 30 minutes to an hour before beginning this recipe. If you don’t remember, then there are some tricks to bringing the eggs up to room temperature safely:
How to Shred Carrots for Cake
I mention that you should use freshly ground carrots in these muffins. Avoid buying pre-shredded carrots, they will not be moist enough and you’ll end up with hard matchsticks of carrots in your muffins, which you don’t want. Shredding carrots is easy though. Use the regular, large-size carrots for best results though (and to save your fingers from the grater while trying to grate up baby carrots!). Here are a few options for getting the job done: These are amazing right out of the oven (cooled a little, of course), smeared in butter and drizzled in honey! Mmmm…be right back off to make another batch!
More Popular Muffin Recipes
Lemon Poppy Seed Muffins Cinnamon Swirl Banana Muffins Bran Muffins Zucchini Bread Muffins Carrot Cake Cupcakes with Cream Cheese Frosting
Did you make this recipe for Carrot Cake Muffins? YAY! Please rate the recipe below!
