Ingredients

The following ingredients have 14 Servings
  • 2 + 1/4 cups all-purpose flour
  • 1 + 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 + 1/4 cup brown sugar, packed
  • 1 cup buttermilk, room temperature (or 1 cup heavy cream + juice of 1/4 of a lemon)
  • 1 + 1/2 cups carrots, grated

Instruction

  • Preheat oven to 375 F.
  • In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
  • In a large mixing bowl, whisk together eggs, oil, vanilla, brown sugar, and buttermilk (or heavy cream with lemon juice).
  • Pour dry ingredients into the wet ingredients and stir with a spatula until most of the flour is mixed in. Add grated carrots and fold in until just combined.
  • Line a 12-tin muffin pan with muffin or cupcake liners or spray the inside with nonstick baking spray. Spoon enough batter into each mold so they are 90% full.
  • Bake in the oven on a rack in the top third of your oven for 20 to 25 minutes, or until a cake tester comes out clean.