For many years, I believed that carrot cake is the weirdest cake of the entire cake world. I kept ignoring it and refused to taste it. It’s not that I hated carrots or something like that. I just couldn’t eat a cake that its main ingredient was carrot; the same vegetable that I used to make a salad.
All these changed almost a year ago, when I was still a student in the UK. I was wandering around an open farmer’s market as usual, when I bumped into a bakery stall full of different cakes, cookies, brownies etc etc. I really don’t know how and why, but from all the baked goodies I chose that. A big slice of that carrot cake. It was dense, moist and covered with a thick layer of cream cheese frosting. I just loved it.
I have to admit that since then I have eaten many carrot cakes. I have even baked a variety of recipes. But I am still looking for the recipe that will remind me that flavor.
But are you confused? I am talking about that amazing, classic carrot cake but this post is about a carrot-apple-muffin recipe. Actually, I used to make these muffins the time I didn’t eat the classic carrot cake. For some reason the combination of apple and carrot didn’t seem so weird.
Even though I love these muffins, I am still searching for the perfect carrot cake recipe. So, if you think you have it please let me know. Until then I can have one of these delicious and moist carrot, apple muffins that goes perfectly with my morning coffee.
- 260 grams all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 60 grams walnuts
- 4 large eggs
- 220 grams granulated white sugar
- 240 ml vegetable oil
- ½ teaspoon pure vanilla extract
- 200 grams finely grated raw carrots
- 1 cup grated apple (approximately 2 large)
- Pre-heat the oven to 180 °C (350°F)
- In a mixing bowl combine the flour, baking soda, salt and ground cinnamon. Fold in the chopped walnuts.
- In a separate bowl whisk the eggs until lightly beaten.
- Add the sugar, oil, and vanilla extract and beat until slightly thickened.
- Add the grated apple and carrots to the liquid mixture. Then fold this mixture into the dry ingredients, and stir until just combined.
- Divide the batter evenly between 20 muffin cups
- Bake about 20 - 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to cool completely.
Original recipe here