#cakelove: Carrot Cake Muffins

Cake brings people together and a few of us decided to make August #cakelove month! We’ve all made a delicious cake and I hope you join us for this cake adventure. Check the bottom of the post to link up any cake you’ve made this month, as well as check out the round up of bakers in love with cake!

There’s coffee cake, fruit cake, sponge cake, angel food cake, chiffon cake, carrot cake, nutella cake, banana cake. You can slice it into one, two, three, four, five, six layers or more! You can frost it with buttercream, whipped cream, whipped ganache, cream cheese frosting or leave it naked! You can sprinkle it with coconut, chocolate chips, rainbow sprinkles. Bake it in a large mold, a round mold, a square mold a muffin tin. Cake is and always will be…whatever you want it to be!

My #cakelove was turned into muffins by request of my Aunt Magda. I added healthy ingredients like coconut oil, olive oil, carrots, oats, raw honey and more for her! She has lately been very ill but getting better thanks to everyone’s prayers. If you have a minute, please send her prayers, good vibes, healing thoughts. Thank you!

Carrot Cake Muffins
Recipe Adapted from: Sticky, Goeey, Creamy, Chewy “The Best Carrot Cake Recipe Ever”

Ingredients
1 cup all purpose flour
1/2 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp five spice powder
2 eggs
1/4 cup olive oil
1/4 cup coconut oil
1 cup raw sugar
2 tbsp raw honey
1/2 cup water
2 boxes of black raisins, soaked in 2 tablespoons vanilla extract
2 large carrots, finely grated (I used my Microplane)

Topping:
1/4 finely grated carrots (reserve some from above)
2 tablespoons rolled oats
1 tablespoon maple syrup
2 tablespoons shredded coconut

Method

1. Preheat oven to 350F. 
2. Combine dry ingredients and reserve. 
3. Whisk together liquids, sugar, honey, raisins and carrots and fold in the dry ingredients. 
4. Pour into muffin pans lined with muffin liners. Sprinkle topping and bake until golden brown.

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