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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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This is my FAVORITE carrot cake recipe. You can make loaves, muffins, mini muffins, you can put it in whatever baking dish you want!!! Just alter the cooking time of course! Ingredients:
1/2 cup pecans or walnuts, toasted and coarsely chopped |
2 cups grated raw carrot (about 2-3 peeled carrots) |
1 large apple, peeled and grated |
2 cups all-purpose flour |
1 1/4 cups granulated white sugar |
3/4 teaspoon baking soda |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 teaspoons ground cinnamon |
1 cup coconut (sweetened or unsweetened) |
3 large eggs |
3/4 cup safflower or canola oil |
1 1/2 teaspoons pure vanilla extract |
Directions:
1. Preheat oven to 350 degrees F
2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
3. Peel and finely grate the carrots and apple. Set aside.
4. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.
5. In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared baking vessel.
6. Standard muffins 20-25 minutes, mini muffins 12-14 minutes, mini loves 30-45minutes, regular sized loaf 1 hour 15 min... or until tooth pick come out clean
7. Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
8. Check out my cream cheese frosting for a frosting that goes beautifully with these guys
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