Carrot Cake Muffins

Photo: ckbk instagram


Dry Ingredients

  • cups unbleached all- purpose flour or pastry flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • ½ teaspoon salt, preferably sea salt
  • 1 tablespoon ground cinnamon
  • cup raisins
  • 2 cups chopped walnuts

Wet Ingredients

  • 6 eggs, slightly beaten
  • 2 cups canola or corn oil
  • 3 cups white sugar
  • 1 cup molasses
  • 6 cups grated carrots, firmly packed


Sift the dry ingredients together and then add the raisins and walnuts. Mix together the wet ingredients and add them to the dry, mixing together only till the flour disappears. Fill the muffin cups only to the rim, not above. Bake at 350°F. (300°F. in a convection oven) for approximately 30 minutes or until the muffins are springy and firm.