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Happy Carrot Cake Day!!


carrot muffins

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

2 eggs

1/3 cup vegetable oil

2 tablespoons orange juice

1 teaspoon vanilla

1 1/2 cups shredded carrots

1/2 cup raisins

Heat oven to 350F. Put baking liners in a 12-pan muffin tin. In a medium bowl, combine flour, baking soda, cinnamon, baking powder and salt, set aside. In a large bowl, with mixer on medium-high, beat together sugar and eggs until thick and light in color, about 2 minutes. Add oil, orange juice, and vanilla, beat until smooth. Reduce mixer speed to low, add flour mixture and beat just to combine. Fold in carrots and raisins. Divide batter among lined muffin pans and bake for 20 to 25 minutes, until toothpick inserted into center of a muffin comes out clean. Let cool.