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Category   Breakfast - Brunch
Sub Category   None
Preptime   45 mins

1 1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs, beaten
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cup shredded carrots
1/2 cup chopped walnuts, optional
1 1/2 teaspoon baking soda

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.

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You can add this CARROT CAKE MUFFINS recipe to your own private DesktopCookbook.


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