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Ingredients

How to make it

  • Preheat oven to 350 degrees F
  • Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
  • Peel and finely grate the carrots and apple. Set aside.
  • In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.
  • In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared baking vessel.
  • Standard muffins 20-25 minutes, mini muffins 12-14 minutes, mini loves 30-45minutes, regular sized loaf 1 hour 15 min... or until tooth pick come out clean
  • Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
  • Check out my cream cheese frosting for a frosting that goes beautifully with these guys

Reviews & Comments 1

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    " It was excellent "
    aussie_meat_pie ate it and said...
    This is absolutely great - there is not too many ingredients to over power the carrot cake.
    Was this review helpful? Yes Flag

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