Large Family Freezable Carrot Cake Muffins | Make-Ahead Big Family Breakfast
If carrot cake is one of your favorite desserts, you will love these Large Family Freezable Carrot Cake Muffins. They are moist, delicious, and great for a quick on-the-go breakfast treat.
Ingredients
- 3 cups all purpose flour
- 3 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 ½ cup granulated sugar
- 4 large eggs beaten
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups shredded carrots
- 1 cup chopped walnuts optional
Instructions
- Preheat the oven to 350 degrees. Prepare two muffin pans with paper liners spritzed with nonstick cooking spray.
- Whisk together the flour, baking soda, cinnamon, salt and sugar in a large mixing bowl.
- Combine the beaten eggs, oil, and vanilla and stir into the dry mixture. Stir until the ingredients are moistened. Add the shredded carrots and stir until all ingredients are truly mixed. The batter will be thick.
- Using a large spoon or cookie scoop, fill each cup ¾ full.
- Bake for 22 to 25 minutes or until a toothpick comes out clean. Let muffins cool in the pans for 15 minutes before removing them to a cooling rack.