Delicious, tender muffins chock-full of freshly grated carrots. Who says you can't enjoy cake for breakfast?
I was inspired to make these muffins while reading The Bookstore on the Beach by Brenda Novak.
This is a quick summer beach read that follows Autumn, whose husband has disappeared, as she takes her children to the beach town in which she was raised to spend the summer with her mother, Mary, who owns a bookstore.
Autumn's husband has been gone for 18 months, and she has spent those months tirelessly searching for him. She has finally come to grips with the fact that he will never be returning. When she arrives at her childhood home, she is surprised to learn that the boy she had loved in high school is now divorced and helping his father run the family restaurant as his mother is battling cancer.
He remembers how much she loves the carrot cake served at the restaurant and welcomes her back to town by delivering the cake to the bookstore where she is helping her mom. This inspired me to make Carrot Cake. Since I have already shared a Carrot Bundt Cake, Carrot Cake Bread, Carrot Cake Cheesecake, and Carrot Cake, and it is Muffin Monday, I decided to make these Carrot Cake Muffins.
I chose to enjoy mine plain, but it would also be delicious with a schmear of cream cheese or with a cream cheese glaze drizzled on top.
Let's see what Muffins the others baked up for us today.......
- Carrot Cake Muffins from A Day in the Life on the Farm
- Cheddar Beer Muffins from Food Lust People Love
- Funfetti Muffins from Karen’s Kitchen Stories
- Zucchini Cornbread Muffins (Small-Batch Recipe) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Zucchini Bread Muffins from A Messy Kitchen
I am also linking up with Foodies Read. Stop by and see what the other foodies are reading this month.
Yield: 12 muffins

Carrot Cake Muffins
Delicious, tender muffins chock-full of freshly grated carrots. Who says you can't enjoy cake for breakfast?
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
- 1 1/2 c. flour
- 3/4 c. sugar
- 1/2 t. cinnamon
- 1/2 t. baking soda
- 1/2 t. baking powder
- pinch of salt
- 1/2 c. vegetable oil
- 1/2 c. brown sugar
- 2 eggs
- 2 t. vanilla
- 2 c. grated carrots
Instructions
- Whisk together the flour, granulated sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. Make a well in the center of the dry ingredients. Set aside.
- Whisk together the oil, brown sugar, eggs, and vanilla. Pour into the well of dry ingredients and mix just until combined. Stir in the carrots.
- Divide between 12 muffin cups that have been lined or treated with baking spray, and bake in a preheated 350* oven for 20 minutes until a skewer inserted in the center removes cleanly.
Nutrition Facts
Calories
242Fat (grams)
10 gSat. Fat (grams)
2 gCarbs (grams)
36 gFiber (grams)
1 gNet carbs
35 gSugar (grams)
23 gProtein (grams)
3 gSodium (milligrams)
104 mgCholesterol (grams)
27 mgProperty of A Day in the Life on the Farm
Your muffins look wonderful, Wendy, and I appreciate the book review. Summertime is the best time for what I like to call a beach read. Nothing complicated, just a good story. "The Bookstore on the Beach" sounds like just that! Saved now on my Libby app. 📘🏝️
ReplyDeleteThe book sounds wonderful, plus now I want to know how it turns out lol! The muffins are perfect for breakfast too.
ReplyDeleteVeggies for breakfast, totally justified.
ReplyDelete