CARROT CAKE MUFFINS
I made a batch of carrot cake muffins to send to our friend Peter Brunton for his birthday this Friday. I made muffins as opposed to a cake since they will be traveling to Orlando in the mail. I think I may try to freeze them this afternoon and then transfer them to a tupperware box to ship them. Hopefully they will be tasty when they arrive.
I started munching on one of them this morning. They are super moist and yummy! The only change I made was I used about 1 1/2 cup of sugar as opposed to 2 cups. And half of that was brown sugar. Not the most healthy recipe but yummy, nonetheless!
The recipe is :
Cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger
For cake: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
(Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)
Makes 12 servings.
Bon Appétit
September 1999
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