As someone who grew up hating vegetables of all kinds, if you told my 10 year old self that I would one day be making cakes with carrots in them, I’d have thought you’re a special kind of crazy.
But here I am, not only having my cake, but loving it too. And ensuring my son doesn’t grow up with the same aversions as I did. I confess, I do try and hide a lot of vegetables in his food – disguising them in ways he won’t make out that they’re there. But today I decided that I would make him appreciate just how good they can be. He obviously turned up his nose at the idea of making “carrot anything” but I was adamant till he finally gave in.
We made a batch of these yummy carrot cake muffins and the aromas have filled up the entire house (pretty sure they’ve drifted to the neighbours’ too!) Also, Vansh reluctantly agreed to bite into one only because I put in extra raisins, but then proclaimed that he loved it.
Carrot Cake Muffins
- 1 + ¼ cup Whole-wheat Flour
- ¾ cup Castor Sugar
- ½ tsp Baking powder
- ½ tsp Baking Soda
- ½ tsp Cinnamon
- ½ cup Milk
- ¼ cup Oil
- ¼ cup Yogurt
- 1 cup Carrots (peeled and grated)
- ½ cup Raisins
- ¼ cup Walnuts (chopped)
Streusel Topping (optional)
- 5-6 tbsp Flour
- 2 tbsp Butter (melted)
- 2 tbsp Sugar
- Pre-heat oven to 180 degree C. Line a muffin pan with liners or grease and keep aside.
- In a bowl, mix the flour,sugar, baking powder, baking soda and cinnamon.
- Add the carrots, walnuts, and raisins. If using other nuts/dried fruit, add now. Whisk everything together.
- Add yogurt, milk and oil. Fold everything together making sure there are no lumps.
- Fill the muffin pan ¾ way with the batter.
- For the streusel topping – mix the flour, butter and sugar together using your hands to arrive at a coarse sand-like texture. Add 1 tsp on top of each muffin.
- Bake for 22-24 minutes or until a toothpick comes out clean.