Today seemed like the perfect day to make these warm, comforting muffins.
It snowed (big flakes) for the first time today. The boys were not impressed.
And I had a beautiful bounty of carrots that my step-mom gave me early in the week that needed to be made into something.
This recipe comes from my Grandma Sharp’s binder of recipes. My Mom made this book for me just shortly after Grandma Sharp passed away a few years ago. It contains all her go-to recipes. I’m so lucky to have these… most of the recipes are in her original handwriting. It makes me feel like she’s watching over me when I’m in the kitchen.
This recipe is actually titled “Karat Cake” in the binder. I almost missed it as I was browsing through the binder looking for carrot-based recipes.
It’s pretty traditional… flour, sugar, eggs, a few additional ingredients and carrots. It also calls for coconut, pinapple and walnuts, if desired. But I desired any of those in these muffins today. And I exchanged out a 1/2 cup of the oil for a 1/2 cup of yogurt and cut back slightly on the sugar – in a attempt to make it slightly more healthy. But carrots are healthy, right? I’m getting a good dose of veggies in these muffins.
Grandma Sharp’s Karat Cake
(Trina’s Carrot Muffins)
2 cups of flour
1 teaspoons of baking powder
1 1/2 teaspoons of cinnamon
1 teaspoon of salt
1 cup of oil
1/2 cup of yogurt
1 3/4 cup of sugar
3 cups of finely shredded carrots
Preheat over to 350 degrees.
In a medium bowl, sift together flour, baking powder, cinnamon and salt. Set aside.
In a large bowl, beat together sugar, oil and yogurt. Add in eggs, one at a time.
Gradually add in the dry mixture to the wet mixture a little at a time. When just about completely mixed, add in the carrots and mix until all the ingredients are fully combined.
Scoop into muffin liners. I use muffin liners so I don’t have to grease the pan (and I definitely don’t spray the liners… just in case you were wondering). This recipe made 24 muffins.
Bake for 25-30 minutes. They are done when you insert a toothpick and it doesn’t come out moist from the middle.
If you like… these can be enjoyed with just a bit of butter (i.e. if you really want to omit the frosting. But I’m not sure why you would want to do that to the entire recipe!)
Cream Cheese Icing
1/2 cup of butter
1/2 cup of cream cheese
1 tsp of vanilla
2 cups of icing sugar
Cream the butter and cream cheese on high using a stand mixer. Add in the icing sugar slowly (you can add it in fast but you’ll get most of it on your counter and cabinets!). Add in the vanilla. And then mix on slow for five minutes until all the lumps and bumps are out and the icing is nice and smooth and spreadable.
Use the cream cheese icing to frost the carrot muffins!