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Breakfast Carrot Cake
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- #83170
What if we told you that you could eat cake for breakfast? Sound good? These carrot muffins are loaded up with nutritious ingredients but they also taste like carrot cake so you feel like you're really indulging (but you're not!)
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 cups flour
1 1/4 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups peeled and grated carrots
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup raisins
1/2 cup shredded coconut
1 apple, peeled, cored and grated
3 eggs
1 cup oil
2 teaspoons vanilla extract
directions
Preheat oven to 350 degrees F. Grease a muffin tin or line with paper liners.
Stir together the flour, sugar, baking soda, cinnamon, and salt in a large bowl. Stir in the carrots, nuts, raisins, coconut, and apple until they are coated in the flour mixture.
In another bowl, whisk together the eggs, oil, and vanilla until well blended. Stir the egg mixture into the flour mixture until the ingredients are just incorporated. Do not overmix.
Spoon the batter into the prepared muffin tins, filling 2/3rds full.
Place the pan in the oven and bake at 350 degrees F for 20 minutes or until done.
Remove from the oven and let cool slightly before removing from the muffin tin. Let the muffins cool completely on a wire rack.
Store in an airtight container at room temperature for up to 3 days. These also freeze well.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 12, 2019
The breakfast muffins were a big hit with my family and my neighbors with whom I share. They are making them now! Love it! I will be doing it again and again and again! Definitely a 5 star or a 10 star if available.
May 18, 2012
I didn't have enough carrots (about 1 cup worth)so I put two apples. I added 1 tsp of nutmeg also. I cooked mine in a rectangle cake pan for 30 minutes. It was very moist and delicious! I am saving this recipe to do it again!!