Why OMG? Because this is by far the richest, most moist carrot cake I’ve ever had. Made these over the weekend in order to use up a large supply of baby carrots that was taking up space in the fridge. The carrots were originally for Thomas’ veggie shakes but our consumption rate was not nearly fast enough to for bulk Costco carrots. If you prefer a cake rather than cupcakes, then all you need to do is double the baking time. The cake component is tasty without the frosting as well, if you want something less sugary.
- 6 carrots, quartered
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 eggs
- 2 teaspoons ground cinnamon
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 1 3/4 cups chopped walnuts
- 1/2 (8 ounce) package cream cheese, softened
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- Shred carrots in a food processor and place aside in a large bowl.
- Blend the following ingredients in the food processor: eggs, vegetable oil, buttermilk, white sugar, vanilla.
- Add the following into the wet mixture: flour, baking soda, cinnamon, and salt. Blend again.
- Once everything is thoroughly mixed, add the carrots and nuts. Blend the entire mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a muffin tin with Crisco or place paper muffin liners.
- Fill each cup three-fourth full with the batter.
- Place the muffin tin in the oven and bake for 25 minutes, or until muffins tests done.
- Place muffins on a plate, and allow to cool completely before frosting.
- Combine cream cheese, melted butter, vanilla extract, and confectioners’ sugar. Spread on muffins.
- Garnish with extra crushed walnuts
Number of Servings:24 muffins
Estimated nutritional information per serving:
Total Fat: 14.6 g
Cholesterol: 28.4 mg
Sodium: 191.6 mg
Total Carbs: 37.4 g
Dietary Fiber: 1.4 g
Protein: 3.6 g