Ok, here’s a question for you…What sweet and tasty treat can you whip up for someone who: (A) doesn’t eat chocolate (I know, I can’t believe it either!), (B) doesn’t eat ice cream (really??), (C) doesn’t go for too much icing on his cake (what the?) and here comes the kicker folks….loves fruits and vegetables?!?! ANSWER: CARROT CAKE MUFFINS!!
I have spent months trying to perfect the ultimate carrot cake muffin for my oldest son Sean (the someone described above), and believe you me he is very picky about his muffins!
He goes to school in Charleston, South Carolina, a city known for its incredible food. A downright mecca of tasty goodness, so my competition is fierce! With all the delicious desserts and sweets at the places he frequents on King Street in Charleston like Cupcake, Glazed and Caviar and Bananas I had to step up my game. But let me tell you, this muffin measures up. It is so moist and filled with lots of carrots, juicy raisins, tart granny smiths and a hint of coconut that even Mr. Particular says it comes away a winner! Enjoy Sean!
- 3 eggs room temperature
- 2/3 cup canola oil
- 1/3 cup applesauce
- 1 tsp. vanilla
- 1 1/4 cups granulated sugar
- 2 cups all-purpose flour sifted
- 2 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1/4 tsp. nutmeg optional
- 2 tsp. baking soda
- 2 large granny smith apples chopped (small)
- 1 1/2 cups shredded carrots
- 1/2 cup raisins
- 1/2 cup toasted pecans chopped (small) and toasted
- 3/4 cup unsweetened shredded coconut
Toast pecans in 350 degree oven for 6 minutes until fragrant. Set aside.
Cream eggs with canola oil, applesauce and vanilla. Beat with wire whisk until blended together. Add sugar until fully incorporated.
Sift flour, cinnamon, salt, nutmeg (optional) and baking soda. Add to the creamed mixture. Then add in apples, carrots, raisins, pecans and coconut. Scoop into greased muffin tins or into paper liners with large ice cream scoop and bake at 375 degrees for 18-20 minutes or until toothpick comes out clean.