In a large mixing bowl, combine flour, baking
soda, cinnamon, salt and sugar, stir to combine.
Add in beaten eggs, oil and vanilla. Stir until
all dry ingredients are incorporated. Fold in
shredded carrots.
Grease muffin tins or line with paper liners, then
fill with batter to 2/3 full. Bake in a preheated
350 degree oven for 22-25 minutes. Let cool in pan
for 15 minutes before removing to racks to cool
completely.
Originally Submitted
9/17/2020
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