This one was eaten up real fast. |
Hello. You sure look nice today.
I, on the other hand, am wearing a mismatched jogging outfit (no real jogging going on, don't worry) with a bedhead side ponytail. It's a really good look for me.
This weekend has been sloooooow-paced. I did manage get out of the house for a few minutes of fresh air today. I tried to smash the last piece of ice that's frozen on our back deck. Just so it would look more like spring. It turns out that ice chunks are hard to break with flimsy plastic shovels. So I came back in the house and made muffins instead.
Earlier this week I promised Alex that I would bake him a cake. I was dead set on making a big, round, two-layer, frosted carrot cake. Buuuut, since it would only be the two of us eating a giant cake, I thought muffins would be a better idea.
I'm seeing better already. |
I found the best recipe ever from a blog called Culinary Life in Berlin. The blog's name sure sounds fancy. It was the only (good-looking) carrot muffin recipe I could find that didn't have apples and coconut in it. The recipe claims that the muffins are very moist. The recipe is........ correct. Mmmmmmmoist. (I totally didn't make that sound while I ate the first one. That would be creepy.)
Tip: Don't grate your fingers. It hurts. |
I made a few tiny tweaks to the recipe (half the salt, canola oil instead of olive oil, etc.). I'll post the adapted recipe.
Carrot Muffins That Will Make Your Husband Like You Even Though You Dragged Him to Five Different Home Decor Stores This Weekend
Ingredients:
3 cups grated carrot
4 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt (I reduced the salt to ½ tsp)
2 1/2 teaspoon ground cinnamon
1 teaspoon of vanilla
1 1/2 cups of sugar
1 1/4 cups of oil (I used canola oil)
(I omitted the raisins and walnuts, blech)
Directions:
1. Preheat the oven to 310°F. Butter and flour or add paper liners to muffin tins.
2. In a medium bowl, mix the flour, baking soda, salt and cinnamon.
3. In a large bowl, mix the sugar and oil together. Then add in the eggs, one at a time, mixing for about 30 seconds each.
4. Add flour mixture to wet ingredients and stir until just blended. Fold in carrots.
5. Pour batter into muffin tins. Bake muffins for 20-22 minutes or until a toothpick inserted into the center comes out clean.
6. Cool muffins in the pans for at 10-15 minutes before transferring to wire racks.
Makes about 20 muffins. That's 10 each if there are two of you. |
Cream Cheese Icing:
1 pkg cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1 cup icing sugar
In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of muffins.
So, so, so, so good. |
Mmm, these look amazing! Gonna have to try this when I have an oven again!
ReplyDeleteOooh, these look good. Will have to try them this week. Ideal for lunchboxes (without the icing) and a sneaky way to get the kids to eat vegies ;)
ReplyDeleteI can smell their goodness from here!! This is one recipe that I am going to save and try. Thanks for the laughs and the recipe.
ReplyDeleteHave a wonderful week!
Carrie
Yum, those look good. And I want one. But I'm too lazy to make them. How far do you live from New Jersey? =)
ReplyDeleteMmmm...going to make them right now! 'Cup'cake Sunday it is! They will be great for lunches during the week! I may have to improvise on the icing...I have no cream cheese :( but I'm thinking the package of cheesecake flavoured jello pudding might work if added to the butter and icing sugar. We shall see...
ReplyDeleteClaire
They look very yummy!
ReplyDeleteKim:)
They look wonderful. And yes icing is good. I am with you no coconut or apples in my carrot cake.
ReplyDeleteGreat pictures.
Yum.
ReplyDeleteAnd yes, grating sure is dangerous - I tend to grate my knuckles. Very bad. I am afraid of knives, too, so it's a good thing I don't really do anything food-related (except for occasional baking, so these muffins may have to make an appearance here sometime soon)...
Oh, my goodness Sarah! You totally crack me up! I just love your humor. It was good having a laugh this morning! :)
ReplyDeleteThose muffins look sooooo yummy!! I just LOVE carrot cake! One of my favorite cakes ever! My favorite has got to be the cream cheese icing, though. Mmmmmmmm.
Have a wonderful day!
Beth.
I am so making these for my hubby, he loves carrot cake! These look easy enough for a non-cook like me to make :) Thanks so much for sharing, your pictures look delicious too!
ReplyDeleteLooks delicious. Will have to try these. I made some lemon iced cupcakes not to long ago that were heaven as my step-daughter told me. Don't it feel good to please our family members!
ReplyDeleteoh i am totally make these muffins!! carrot cake is my favourite!
ReplyDeletedo you think i could use whole wheat for this recipe? i mill my own grain into flour and would use that instead of store bought.
ReplyDeleteRana,
ReplyDeleteI think whole wheat would work! You try it and then let me know so maybe one day I could try to be healthier.
;)
These look so yummy! Carrot cake is hubby's favorite... I think I will be trying this recipe real soon...
ReplyDeleteI would totally add mashed banana and golden raisins. Delicious.
ReplyDeleteI said I would and I did!! I made these on Wednesday and they have gone down a treat! Sooooo yummy! The kids and Mr C have had in their lunch boxes for 2 days. I froze half the batch to keep them fresh so now there is more for this week. One sure-fire way of getting vegies in their tums!
ReplyDeleteI'm baking them this afternoon so will let you know about the whole wheat flour :)
ReplyDeleteOk just ate one delicious carrot cupcake with cream cheese icing!!!!! And I used the whole grain flour I mill myself at home :)
ReplyDeleteAwesome recipe Sarah!!!!
Ok, what did I do wrong? My icing is yellow and doesn't look all nice and icingly goodness like yours.
ReplyDeleteThanks for the recipe! Just have to figure out the whole icing thing.... :)
Rana,
ReplyDeleteWoohoo, glad to hear you liked the recipe!! Now how many did you eat altogether??? Hahaha. Glad to hear the whole grain flour will work. Next time I will try a bit healthier version. :)
Pauline,
The icing won't look bright white (like regular vanilla icing) because of the cream cheese. My icing was also creamy/yellow-y/off-white. It still tasted good though.... :)
Ok, what did I do wrong? My icing is yellow and doesn't look all nice and icingly goodness like yours.
ReplyDeleteThanks for the recipe! Just have to figure out the whole icing thing.... :)
I would totally add mashed banana and golden raisins. Delicious.
ReplyDeleteI am so making these for my hubby, he loves carrot cake! These look easy enough for a non-cook like me to make :) Thanks so much for sharing, your pictures look delicious too!
ReplyDeleteThey look very yummy!
ReplyDeleteKim:)
I can smell their goodness from here!! This is one recipe that I am going to save and try. Thanks for the laughs and the recipe.
ReplyDeleteHave a wonderful week!
Carrie
These are amazing!! I just made them but did 1/2 white flour 1/2 whole wheat and they taste soooo good!!
ReplyDelete