Breakfast Carrot Cake
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Serves/Makes: 12
Ready in: 30-60 minutes
- 2 cups flour
- 1 1/4 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups peeled and grated carrots
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup raisins
- 1/2 cup shredded coconut
- 1 apple, peeled, cored and grated
- 3 eggs
- 1 cup oil
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease a muffin tin or line with paper liners. Stir together the flour, sugar, baking soda, cinnamon, and salt in a large bowl. Stir in the carrots, nuts, raisins, coconut, and apple until they are coated in the flour mixture. In another bowl, whisk together the eggs, oil, and vanilla until well blended. Stir the egg mixture into the flour mixture until the ingredients are just incorporated. Do not overmix. Spoon the batter into the prepared muffin tins, filling 2/3rds full. Place the pan in the oven and bake at 350 degrees F for 20 minutes or until done. Remove from the oven and let cool slightly before removing from the muffin tin. Let the muffins cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 days. These also freeze well.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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