Carrot Cake Muffins

My Mom used this Carrot Cake recipe when I was growing up. She found it in one of those appliance recipe books -- that has since been recycled many, many years ago. I don't know the source of the recipe . . . but I do have the recipe to share. It's the best Carrot Cake recipe I've come across.

Moist, great texture and flavor and the most delicious aroma while baking. I don't usually add the classic cream-cheese icings unless I'll be serving to guests. Let me know if you give it a try and your results. Enjoy!

Carrot Cake Muffins
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups vegetable oil
2 tsp vanilla
3 eggs
2 cups sugar
2 cups grated carrots
1 8 1/2 oz. crushed pineapple
1 1/2 cups chopped nuts

Bake at 350 F
- Cake = 70 minutes
- Muffins or cupcakes = 20 minutes

Bake until golden brown and check for doneness before pulling. Transfer to a cooling rack asap to prevent from becoming soggy. The top becomes a wonderfully textured crust.

Baker Hints

• UPDATE: For a more healthful muffin/cupcake - substitute some of the oil with unsweetened applesauce -- turns out much better!


• don't pack the carrots


• use crushed pineapple vs. pineapple chunks


• I usually use walnuts


• careful not to over bake, as will come out dry

Buon Appetito!