This is not exactly the carrots’ natural season anymore but they are still not expensive and since it’s still winter here, it will be nice to warm yourself up with some winter spices. If you want to feel a little bit Norwegian for a day, don’t skip the cardamom in the recipe or even increase it slightly. Its warming qualities are very much appreciated here.
I hope you like them and enjoy them with milk or coffee. Carrot cakes and bakes are always happy in the company of cream cheese, so you can make a very simple frosting by mixing some cream cheese with icing sugar until sweet enough to your taste and ice your muffins with that. Remember to wait for the muffins to cool before icing. In my house that usually means there are some muffins missing before I get to the icing stage. 🙂
This recipe makes 12 muffins.
3/4 cup all purpose flour
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
a pinch of ground ginger
a pinch of ground cardamom
1 1/2 tsp baking powder
1/4 cup rapeseed oil
1/2 cup applesauce (you can use oil instead but I much prefer it with applesauce)
1 1/2 cup packed grated carrot (that’s around 200g or two and a half medium carrots)
Preheat the oven to 180C/350F.
In a bowl mix all the dry ingredients: flour, sugar, salt, cinnamon, ginger, cardamom and baking powder. Once mixed well, add eggs, oil, applesauce and carrot. Stir with a spatula but only so that there are no more dry flour pockets, don’t continue mixing after that.
Line the muffin pan and fill 12 cases.
Bake for 30 -35 minutes. Check with a skewer or cocktail stick.
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