Can you smell them? A mix of cinnamon & brown sugar & carrot filling the air ... I love that smell!
I have been wanting to make a batch for weeks ... but something always came up or I was missing something ingredient wise ... but today it all came together ... time, ingredients, energy & desire. I might not be able to wait until they're iced to have one...but I will wait until they cool a bit.
The recipe I use comes from a tattered copy of a book called "All-Occasion Cooking". It is a collection of recipes from Canadian kitchens ... featuring submissions from such well-known Canadians as Maureen Forrester, Margaret Atwood, Karen Kain, Pierre Berton, Wally Crouter and Gordie Howe. The book was created as a fund-raising project for Epilepsy Ontario. I was personally involved with it...had a short term job going through office buildings selling them! I did pretty good at it ... and glad that I kept one for myself ... it is full of wonderful recipes.
By far my fave is this one. The original recipe is for a cake...and I've made several of them...but I've played with it...added things...and figured out the exact right baking time for muffins too.
I decided to share the comfort...and the recipe... my augmented one. If you don't care for either walnuts or raisins (or both) they are totally optional.
CARROT CAKE / MUFFINS
2 cups packed brown sugar
1 1/4 cups vegetable oil
2 cups cake & pastry (or all-purpose) flour
2 teaspoons baking powder
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon salt
3 cups raw carrot , grated
3/4 cup each chopped walnuts and sultana raisins (optional)
Combine sugar and oil. Beat in eggs one at a time.
In another bowl combine flour, baking powder, soda, cinnamon and salt.
Gradually stir into the oil mixture. Add carrots (and walnuts & raisins).
Beat for approximately 100 strokes (with a wooden spoon).
Grease 2 - 8" round cake pans; pour half the batter into each and bake at 350 degrees F for 35 minutes. Cool completely . Frost with Cream Cheese Icing between layers and the outside.
(Makes 24 large)
Line two 12-spot muffin tins with large or giant paper cups. Fill each about 3/4 full.
Bake both at same time in a 350 degree F oven for 20 minutes. Cool completely and frost with Cream Cheese Icing .... my fave is Duncan Hines!
PS ... as I was typing the ingredients ... it hit me ... I forgot the salt!
Just sampled one ... and seems this could be optional too ...
for those who are sodium conscious!
Makes them a bit sweeter...rather than a sweet/salty taste.
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