Liberally adapted from a Bon Appetit recipe. I did my usual flour substitutions, reduced the sugar, and completely changed the frosting recipe. Nicely carroty and satisfied a pack of picky eaters.
1 cup all purpose flour
¾ cup white whole wheat flour
¼ cup almond meal
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1/2 teaspoon salt
¾ cup sugar
¾ cup brown sugar
1 cup canola oil
4 large eggs
4 cups finely grated peeled carrots (about 1 lb. carrots)
1 cup walnuts or pecans, toasted, chopped
Preheat oven to 350°F. Butter and flour 24 muffin cups (or use paper liners).
Whisk together the first eight ingredients in a medium bowl. Beat sugars, oil and eggs in large bowl until well blended. Stir in blended dry ingredients. Stir in carrots and walnuts. Divide batter between muffin cups. Don’t overfill.
Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely, then frost. (Or frost only as you use them, which makes for easier storage. The muffins and frosting store well in the fridge for several days.)
CREAM CHEESE FROSTING
6 oz. cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 cup powdered sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
zest of one lemon or orange
Beat cream cheese and butter with electric mixer in a large bowl until smooth. Add powdered sugar, syrup, and vanilla; beat until smooth. Stir in zest.
Printable version: CARROT CAKE MUFFINS