Carrot Cake Muffins

As part of my weekly pinterest challenge, I started it off with a baking project.

In honor of my dad’s birthday, I could’t think of a better reason to start.
{Happy Birthday Dad!}

I found this King Arthur Flour recipe on pinterest. Now I must admit, I don’t really care for carrot cake that much. In fact I hate it, really just because of the raisins.

I had asked my dad what kind of cake he wanted, he responded with carrot and red velvet. Red Velvet is my favorite too, but my sister picked that one because she too hates carrot cake. I stumbled upon this recipe and decided I must try it. I might even like it.

I started by greasing the cup liners. I then made the cream cheese filling and set it aside. Note – I did not use the flavoring they suggested in the recipe.

I then added the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, salt and I didn’t have any ginger on hand, so I used nutmeg.

The recipe says to whisk the oil, water and eggs in a separate bowl then add to the dry mixture, but frankly it was late and I was tired, so I added those ingredients to the dry ones. I added the carrots last and whisked it until everything was mixed evenly.

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I used a tablespoon, and put 2 tablespoons in each cup, then 1 tablespoon of filling…

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Then I covered with one more tablespoon of batter.
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The muffins cooked for 20 minutes
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I let them cool before the husband and I cracked one open to try. We both actually liked them. They didn’t taste like traditional carrot cake, we actually both agreed that they tasted more like an apple spice cake.

The one thing I would probably change is to make more of the cream cheese filling, it didn’t seem like enough.

Unfortunately I don’t have any more pics of them. I was exhausted and forgot to take any at the party. Plus we skipped out early since it was past B’s bedtime and it was getting late.

Today’s Question: Do you like carrot cake? Would you make these muffings?

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