Carrot Muffins

You ever open your crisper and see one carrot straying and not too sure what to do with it? Most times that carrot ends up in a soup, a pelau or some coleslaw. This recipe for carrot muffins is quick, easy and a great way to utilize those stray carrots in your fridge. I have to admit that I didn’t allow mine to cool completely because these are best enjoyed while still warm with a nice hot cup of tea or coffee.

Carrot Muffins

Carrot Muffins

Searching for a way to use leftover carrots? Try these delightful carrot muffins, quick to make and full of flavor.

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Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Course: Dessert, Snack

Cuisine: Caribbean

Keyword: baking, cake

Author: baidawi

Ingredients

• 2 ½ cups flour
• 1 ½ tsp baking soda
• 2 tsp baking powder
• 2 cups grated carrots
• 1 cup olive oil
• 2 eggs
• 1 tsp cinnamon
• 1 tsp cardamom
• ½ tsp salt
• 1 cup of brown sugar

Instructions

• Sift two and a half cups of all purpose flour into a bowl,
• Sift in 1 1/2 teaspoons of baking soda and 2 teaspoons of baking powder
• Add 1 tsp of cinnamon
• Add 1 tsp cardamom
• Add a pinch of salt
• Using a whisk, make sure all the dry ingredients are fully incorporated.
• Add brown sugar and olive oil to a bowl and whisk for 30 seconds to a minute
• Add eggs to mixture and beat lightly
• Add dry ingredients into wet and mix until fully combined.
• Fold in grated carrot.
• Add equal portions into a muffin tray and bake in an oven preheated at 350 degrees for 22 minutes
• Allow to cool and enjoy

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