The Carrot Muffins are soft, single-serving treats with raw carrots in the batter. Super soft Carrot Cakes, without butter and very simple to prepare. In just a few minutes, blend the carrots and prepare the batter to bake in classic paper cups using the special muffin tin. I assure you, these are the best Carrot Muffins you’ve ever tasted, and the recipe is so simple, even beginners can handle it. A special snack for the little ones at home and beyond, but also a wonderful breakfast. My Carrot Cakes are super soft with a melt-in-your-mouth texture. So let’s go to the kitchen and make these delicious Carrot Muffins together

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: For 8 muffins
Cooking methods: Oven
Cuisine: Italian

92.47 Kcal

calories per serving

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Energy 92.47 (Kcal)
Carbohydrates 16.13 (g) of which sugars 8.59 (g)
Proteins 1.78 (g)
Fat 2.79 (g) of which saturated 0.50 (g)of which unsaturated 2.14 (g)
Fibers 0.86 (g)
Sodium 22.27 (mg)

Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Carrot Cakes

1 egg
2/3 cup sugar
2 1/2 cups carrots
3 tbsps vegetable oil
3/4 cup all-purpose flour
1/2 packet baking powder (8 grams)
1/2 lemon zest (untreated)
as needed powdered sugar (for decoration)

What You Need to Make Soft Carrot Muffins

Muffin Tin
Cupcake Liners
Mixer

How to Make Carrot Cakes

Peel the carrots, trim the ends, and cut them into pieces. Transfer the carrots to a food processor and also add the vegetable oil. Blend until you get a soft orange cream.
Beat the egg with the sugar using an electric mixer for 4-5 minutes until you have a light and fluffy mixture. Add the carrot cream and mix. Continue by adding the zest of half a lemon, grated.
Continue the preparation by adding the sifted flour and baking powder. Mix well. Preheat the oven to 350°F. Place the paper liners in the special tin. Fill the liners 2/3 full with the batter. With these quantities, I got 8 muffins.
Bake the Carrot Treats in a preheated static oven for 14-16 minutes. Always do the skewer test to check the internal doneness of the cakes. Let them cool and decorate them as you like with some powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana