The only time I’ve seen carrots involved in baking is for carrot cake. Otherwise, carrots are reserved for side dishes, soups, and rabbits. Maybe there’s some unwritten rule I’m missing, but carrots have too much natural sweetness to be reduced solely to a single type of cake. If people eat zucchini bread, then why not make a carrot quick bread? Or carrot muffins?
I took the same recipe from the zucchini muffins I made a few weeks ago and substituted shredded carrots for the zucchini, as well as adding an extra ½ tsp of both cinnamon and nutmeg. The result tasted just as brilliant as my idea, which means I’ll have no trouble incorporating some extra carrots into my diet these days!
based on Kathie’s Zucchini Muffins Recipe
makes 12 muffins
I found I needed to bake the muffins for 20 minutes instead of the original 15 minutes the recipe called for. Keep an eye on them, and they’ll be done when you can gently touch the tops without denting them in.
1 c. whole wheat flour
⅔ c. white flour
½ c. sugar
1½ tsp cinnamon
½ tsp nutmeg
1¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
1½ c. shredded carrot
½ c. fat-free milk
2 tbsp vegetable oil
2 tbsp honey
- Preheat oven to 400°. Spray a 12-cup muffin tin with non-stick cooking spray. Set aside.
- In a large bowl, combine the first 8 ingredients (whole wheat flour through salt), mixing well until uniform.
- In a separate bowl, combine the remaining ingredients.
- Make a well in the center of the dry ingredients. Pour wet into dry and mix until just incorporated. Spoon batter into muffin cups and bake at 400° for 15-20 minutes. Serve warm. Muffins will keep if refrigerated for up to a week.