PocketCook

From @Maangchi

Carrot Cake Muffins

35 min · Serves 12

35 mintotal
12 minhands on
10steps
12servings

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Ingredients

For the batter

  • 8 oz peeled carrots (about 225 g)
  • 1/2 cup walnuts
  • 1 cup brown sugar
  • 1 cup cooking oil
  • 2 eggs
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 tsp cinnamon powder
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder

For the topping

  • pine nuts

Method

For the batter

  1. Preheat the oven to 375°F (190°C).

  2. Cut the carrots into small chunks and process in a food processor until finely grated, about 12 seconds.

  3. Rinse the walnuts in cold water until the water runs clear.

  4. Stir-fry the walnuts in a dry pan over medium heat for 3 minutes.

  5. Chop the toasted walnuts finely.

  6. In a large bowl, whisk together the brown sugar, oil, eggs, salt, vanilla extract, and cinnamon powder until well combined and dark in color.

  7. Fold in the grated carrots, chopped walnuts, flour, baking soda, and baking powder using a spatula until just combined.

For the topping

  1. Line a 12-cup muffin pan with paper liners and divide the batter evenly among them.

  2. Sprinkle pine nuts on top of each muffin.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

    Then 20 min of waiting

  4. To test for doneness, insert a toothpick or wooden skewer into the center of a muffin; it should come out clean with no raw batter attached.

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