Carrot Spice Muffins

I had originally made these last year, and I loved them! The texture was perfectly muffin-like, yet tasted like carrot cake. When we got all those carrots in our Local Box last week, I knew I had to make them again.

Adapted from Baked Alaska


  • 2 c. all-purpose flour
  • 1/2 c. sugar
  • 1 Tbsp. baking powder
  • 1-1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 c. packed light brown sugar
  • 2/3 c. vegetable oil
  • 2 large eggs
  • 1/2 c. milk (I used skim, but the original recipe called for whole. Skim was fine.)
  • 1/4 c. maple syrup
  • 1 tsp. vanilla
  • 1 c. shredded carrots (about 3)
  • 2/3 c. chopped walnuts (The original recipe toasted them, but I was lazy.)
  • Pam spray


  • Preheat the oven to 375 degrees.
  • In a large bowl, mix together the flour, sugar, baking powder, cinnamon, ginger, cloves, baking soda, salt, and brown sugar.
  • In another bowl, mix the oil, eggs, milk, maple syrup, and vanilla.
  • Pour the liquid ingredients over the dry ingredients and fold together to combine.
  • Stir in the carrots and nuts.
  • Lightly grease the 12 molds in a regular-size muffin pan with Pam spray and divide the batter evenly among the muffin molds.

I like oversized muffins (the tops are the best part!), so I fill each muffin mold pretty high with batter. Consequently, the recipe only made 11 muffins.

  • Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean.
  • Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

See? HUGE muffin tops. Yum.


One response to “Carrot Spice Muffins

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