My spouse is about to travel to the US for the next couple of weeks for work, and I’m so jealous! Fall season in the US is my favorite time of the year; I just know he’s gonna have a blast! Everything is decorated for Halloween and the scent of pumpkin spice is all around.
This year, unfortunately, I won’t be able to join him (three years ago I joined him and enjoyed every second). I am mostly waiting for the pictures he will send me live. All the cool sweets he will eat and the ghost-themed houses and stores. But you know what? I just hope he’ll return healthy and happy, with lots of nice memories he will treasure. Just wish he’ll get me a Krispy Kreme donut 🙂
Carrot cakes – and cakes with vegetables in general – always remind me of the United States. Layered carrot cakes, festive Thanksgiving pumpkin pie, cakes with zucchini and beets – I just love it! So, I made carrot cake muffins!
These muffins are soft and melt-in-your-mouth with a “smooth” texture without additions like raisins or nuts. I decorated the muffins with simple icing, though it’s absolutely delicious without it. They are very easy to prepare and require a total of one bowl and a few minutes of work. In less than an hour they are already out of the oven, filling the house with the scent of autumn and cinnamon.
Carrot Cake Muffins
For the muffins:
- 2 large eggs
- 120 grams 1/2 cup + 2 tbsp. light brown sugar
- 60 ml. 1/4 cup milk or water
- 125 ml. 1/2 cup vegetable oil
- 1 teaspoon ground cinnamon
- Pinch of salt
- 175 grams 1 ¼ cup all-purpose flour
- 1 ½ tsp. baking powder
- 2 large carrots finely grated
For the glaze (optional):
- 3 heaping tablespoons powdered sugar
- A little cold water
- Whole almonds
Carrot cake muffins:
Preheat oven to 180 Celsius degrees and line a muffin tin with baking paper.
In a large bowl, place eggs, sugar, milk, oil, cinnamon and salt and whisk until smooth.
Add flour and baking powder and mix just until a uniform mixture is obtained.
Add the grated carrots and stir in until evenly dispersed in the mixture.
Transfer the mixture to the muffin pan and fill the sockets to about 3/4 of their height.
Bake for 15-20 minutes or until the muffins are golden-brown and set.
Cool to room temperature.
In a bowl, mix powdered sugar and about ½ a teaspoon of water until a mixture with a tahini texture is obtained. If the mixture is too liquid - add a little powdered sugar. If it is too thick - add a little water.
Pour the icing over the muffins and garnish with whole almonds.
- The muffins are kept in a closed container in the refrigerator for up to 4 days. It is recommended to warm them lightly before serving.
- Healthier version: Use 80% whole spelt flour in the same amount instead of all-purpose flour.
- Gluten-free version: Use gluten free flour mix in the same amount instead of all-purpose flour.
- Prefer vegan muffins? In addition to using water instead of milk, convert the eggs into 100 grams of unsweetened apple puree.
- If you do not like cinnamon you can omit.
- If you want, you can also add coarsely chopped nuts to the muffins to add crunch.
- The muffins can also be made without the sugar glaze.
- Prefer to make the muffins as one big cake? The amount in the recipe is suitable for a round pan with a diameter of 18-20 cm or for a large loaf cake pan 30 cm long. Baking time will of course extend a bit.