Thursday, April 17, 2008

Carrot Cake/Muffins

Oh my word to me there is nothing better in the morning than a carrot cake muffin along side a cup of my favorite tea......well maybe a really good bagel

A couple a weeks ago I made the mistake of buying already made carrot cake muffins.....bad, really, really bad. They were greasy and that overpowered the carrot taste which was none, no taste of carrot at all. And they had raisins which I am not fond of in my carrot cake muffin. Then I found this recipe over at Baking Bites

One-Bowl Carrot Cake
1 1/2 cups brown sugar
2 large eggs
1/4 cup butter, melted and cooled
1/4 cup orange juice
1 tbsp orange zest
1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp allspice
(I did not have allspice but I did add some fresh ginger)
1/4 tsp nutmeg (freshly grated, if possible)
1/4 tsp salt
1 1/2 cups all-purpose flour
1 tsp baking soda
1 1/2 cups coarsely shredded carrot (from 2-3 large carrots), well drained

Preheat the oven to 350F. Lightly grease an 8×8-inch square baking pan.
In a large bowl, beat together sugar and eggs until smooth. Beat in melted butter, orange juice, orange zest, vanilla, spices and salt. When combined, sift in the flour and baking soda (sifting helps evenly distribute the baking soda) and gently stir it into the batter until no streaks remain. Stir in shredded carrot, then scrape into prepared pan. Bake for 36-42 minutes, until a toothpick inserted into the center comes out clean. Since I made muffins I started keeping an eye on the baking time about 15 minutes. Cool on a wire rack before frosting.

Cream Cheese Icing Recipe
8 oz. cream cheese
4 Tbsp. butter, melted
2 Tbsp. vanilla
1 lb. powdered sugar

Beat cream cheese until light and fluffy. Gradually add melted butter until absorbed. Add vanilla, then sugar one cup at a time, beating well after each addition.


Memaw's memories said...

I wanted carrot cake a few days ago, but didn't have all the ingredients. I did find a yellow cake mix that I added all the spices into with some brown sugar, and took a can, yes a 16 oz can of carrots, mashed them roughly with a potato masher, added them to the batter and I had a pretty darned good carrot cake. Fortunately, I had cream cheese and powdered sugar for the frosting.

Alison said...

Ooh with a carrot cake lover in the house I think we'll definitely be trying these!

giz said...

The hard thing about being a foodie is that when you get something that's pretty schlocky in a store, you know it and it's hard to settle for crap.

Laura Rebecca said...

Oooh, nice idea! I'm going to have to whip these babies up soon.

(And, I totally agree with giz; when you start paying attention to making and buying quality food, stumbling on less-than-stellar stuff is very disappointing.)