Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups flour
  • 1 cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • ⅓ cup brown sugar
  • 2 large eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots (not pre-shredded carrots, they should be freshly grated)

Instruction

  • Preheat oven to 350 degrees and life a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).
  • In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
  • In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
  • Stir dry ingredients into wet ingredients until completely incorporated.
  • Fill muffin liners 2/3 full.
  • Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.
  • Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks. Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.