Carrot Cake Muffins

 Ingredients

▢1 ½ cups flour

▢1 cup sugar

▢½ teaspoon cinnamon

▢½ teaspoon baking soda

▢½ teaspoon baking powder

▢½ teaspoon salt

▢½ cup vegetable oil

▢⅓ cup brown sugar

▢2 large eggs - at room temperature

▢2 teaspoons vanilla extract

▢2 cups finely grated carrots - not pre-shredded carrots, they should be freshly grated

Instructions

Preheat oven to 350 degrees and line a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).

Or cook in a well greased and floured Bundt pan, or in a 9 x 13 cake pan.

In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.

In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.

Stir dry ingredients into wet ingredients until completely incorporated.

Fill muffin liners 2/3 full.

Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.

Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks. Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.

Notes

For cinnamon lovers: Double the cinnamon!

These can be made in mini muffin tins, simply reduce the time and pull them out when an inserted toothpick comes out clean besides a few moist crumbs.