Last week I harvested all of the carrots, turnips, and parsnips in my garden in order to get the beds ready for the next planting. Needless to say, I had a sh*t load of carrots I wanted to use soon since I didn’t have much room in my fridge, so I decided to make some carrot cake muffins for Easter and my dad’s camping trip to Death Valley. As always, I was inspired by the Carrot Cake Muffin recipe by Martha Rose Shulman who writes Recipes for Health for the New York Times. Enjoy!
Carrot Cake Muffins (makes about 12)
2 1/2 cups organic whole wheat flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp fresh ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp Celtic salt
2 farm fresh eggs
1/2 cup turbinado sugar
1/3 cup extra virgin olive oil (or whatever vegetable oil you have on hand)
1 1/3 cups organic whole milk
1 tsp organic vanilla extract
2/3 cup of sliced almonds
2 cups of grated carrots
Preheat oven to 375 degrees. Grease muffin tins.
Mix dry ingredients together in a medium bowl. Mix wet ingredients and the sugar together in a large bowl. Add dry ingredients to wet ingredients and mix until well combined. Fold in the almonds and the carrots.
Spoon into greased muffin tins and bake for 25 minutes or until a toothpick comes out clean.