SPICED CARROT MUFFINS

I have had so many carrots and been testing out a lot of carrot bakes. This is a spiced version: I added Ginger, Nutmeg and Cloves. These spices are such a good combination to keep in your pantry because together they add flavour, earthiness, and a “warmth” to your baked goods.

INGREDIENTS:

2 Cups Cake Flour
2 Tsp Baking Soda
1 Tsp Salt
2 Tsp Ground Cinnamon
1/2 Tsp Ground Ginger
1/2 Tsp Ground Nutmeg
1/4 Tsp Ground Allspice
1 ¼ Cup Vegetable Oil
1 ½ Cup White Sugar
1 Tsp Vanilla Essence
4 Large Eggs
5 Carrots, peeled and grated

METHOD:

1. Preheat oven to 180 C and prepare two muffin trays by spraying with non-stick spray or lining with muffin liners.
2. In a bowl, whisk together the dry ingredients: cake flour, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg and ground allspice.
3. In a separate bowl, whisk together the wet ingredients: oil, sugar, vanilla, and eggs.
4. Slowly add the dry ingredients to the wet, mixing until well combines. Add the grated carrots and fold into the mixture.
5. Divide the batter into prepared muffin trays and bake for 30 minutes, or until a toothpick comes out clean.
6. Enjoy.