I made these muffins as a way to use up some leftover ingredients while still making a muffin that was relatively healthy for my son to eat. I’ve made them twice so far, and each time they disappear in less than 30 minutes to acclaim.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 mini loaves |
Ingredients
- 3 cups grated carrots
- 2 cups all-purpose flour
- 1 ¾ cups white sugar
- 1 ½ cups chopped walnuts
- 1 ¼ cups oil
- 4 eggs
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cavity mini loaf tray.
- Mix carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, cinnamon, and salt in a large bowl until combined. Pour batter into the prepared tray, filling each loaf cavity 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 to 10 minutes, then transfer loaves to a wire rack to finish cooling.
- You should get 3 cups grated carrots from approximately 6 carrots.
Nutrition Facts
| Calories | 1037 kcal |
| Carbohydrate | 101 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 10 g |
| Sodium | 1050 mg |
| Sugars | 62 g |
| Fat | 68 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe but my mini loaf pan had 9 cavities rather than 6. This recipe made 9 mini loaves and another loaf that measured 7 x 3.5. I love how easily this comes together and the fact that I always have these ingredients. However, I really prefer carrot cakes with pineapple, coconut, and a decadent cream cheese frosting. This recipe makes a really good quick bread though.