carrot cake muffins

March 15, 2011
carrot cake muffins via the nytimes
The return of the muffin! Anna and I made these Saturday morning after she found this recipe featured on the NY Times. This particular recipe is great for breakfast-- I truly think that this is the healthiest muffin I've ever made. The whole wheat flour and the grated carrots make the muffin very wholesome and perfect with a morning cup of tea.
carrot cake muffins
carrot cake muffins
from the new york times

2 1/2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp salt
2 eggs
1/3 cup brown sugar
1/3 cup canola oil
1/3 cup buttermilk
1 tsp vanilla
1 1/2 cups grated carrots

Combine flour, powder, soda, and spices. In a separate bowl, mix eggs, brown sugar, oil, buttermilk, and vanilla. Add wet ingredients to dry ingredients and mix until just combined. Fold in carrots. Evenly disperse in greased muffin tins* and bake at 375 for 20-25 minutes or until a cake tester comes out clean.

*This recipe is very wholesome, so if you'd like to add a little extra sweetness, I recommend sprinkling brown sugar on top of the muffins before they bake.


  1. this looks like something i'd love. + brown sugar on top. yes.

  2. yay! i was hoping you would post a recipe after you mentioned these yesterday. i LOVE that they're so healthy! woohoo!

  3. awesome!! I know what i'm making for breakfast tomorrow morning :)

  4. will definitely bookmark this and make them later. they look so yummy and i looooove carrot cake.

  5. Ohhh these would not last long around my house! I love making homemade muffins and treats and I am havin fun going though all your fantastic recipes!

    Delighted Momma