My family doesn’t really like carrot cake but I love it. So I experimented with my own recipe and found that finely grinding walnuts in a coffee grinder made all the difference. Now we all can enjoy them. Top muffins with your favorite cream cheese frosting.
Original recipe makes 12 cupcakes
Ingredients
2 cups white sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup finely chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 cup finely grated carrots
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PREP
20 mins
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COOK
15 mins
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READY IN
35 mins
Directions
- Preheat oven to 300 degrees F (150 degrees C). Grease or line 12 muffin cups with paper liners.
- Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating until fully incorporated before adding the next egg. Mix vanilla extract into creamed butter mixture.
- Whisk flour, walnuts, cinnamon, baking powder, baking soda, and salt together in a bowl. Mix 1/3 of the flour mixture into the creamed butter mixture until just combined; add 1/2 of the milk and mix until combined. Stir 1/2 of the remaining flour mixture into the batter; add the remaining milk and mix until combined. Mix the remaining flour mixture into the batter and fold in carrots. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 17 minutes.
Nutrition
Calories: 374 kcal
Carbohydrates: 51.2 g
Cholesterol: 77 mg
Fat: 17.7 g
Fiber: 1 g
Protein: 4 g
Sodium: 322 mg