Carrot Cake - Carrot Muffins - Fruited Carrot Loaf - Christmas Muffins

12
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"This is my all time favourite carrot cake. A family recipe that has been passed down, the one I go to for carrot cakes, loaves and muffins. Baked in the traditional 9 x 13 inch pan, cooled and frosted with Cream Cheese Frosting #recipe3266 makes for one fantastic dessert. Come holiday time adding an additional cup of glaced fruit makes for a special holiday loaf. This is the recipe I use to make my special Christmas Muffins using the glaced fruit and holiday cupcake liners - look like mini fruit cakes but taste like muffins! Before baking I press a cherry in the centre, make petals by using 5 blanched almonds( pointy end to cherry) Makes for great presentation. Served in a footed glass server with the domed lid to keep them fresh and allow them to be seen will see to getting raves before they take that first bite! If adding the additional fruit you may need to add approximately ten to fifteen minutes to the baking time. You could also frost with your favourite cream cheese icing."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (127.1 g)
  • Calories 413.8
  • Total Fat - 21 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 53.2 mg
  • Sodium - 280.5 mg
  • Total Carbohydrate - 52.9 g
  • Dietary Fiber - 2.6 g
  • Sugars - 31.3 g
  • Protein - 5.6 g
  • Calcium - 68.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.1 mg

Step 1

In mixing bowl beat eggs until smooth and creamy, add sugar, oil, milk, vanilla and beat well.

Step 2

In large bowl combine and whisk together flour, baking powder, baking soda, cinnamon and salt. (I always take out about half a cup and use it to 'flour' the fruit to keep it from sinking)

Step 3

Make well in dry ingredients, add the egg mixture mixing until thoroughly combined.

Step 4

Stir in grated carrots, coconut, raisins and pecans.

Step 5

Pour into two greased loaf pans ( approximately 9 x 5 and preferably lined) baking in a 350 oven 60 - 70 minute (makes about 16 large muffins about 30 minutes baking time ) (ovens vary).

Step 6

Remove from oven, place on wire rack until cooled completely.

Step 7

Remove from pan, wrap in foil, refrigerate overnight before slicing.

Step 8

If baking in a 9x13 pan, bake in a preheated 350 oven approximately 45 minutes or until done. When cooled frost with Cream Cheese Frosting.

Tips & Variations


No special items needed.

Related

Luvcookn

This is absolutely one of the best quick breads I have tried! I used golden raisins and 1 cup sugar. This will be on the Thanksgiving table to be shared with family. Again Gerry...another winner! Made for Billboard Recipe Tag.

review by:
(4 Oct 2015)

DianaCooks

This is a great recipe, very tasty muffins, cranberries took the place of raisins and next time I will reduce the sugar amount slightly, thank you Gerry, we all enjoyed these!

review by:
(21 Oct 2012)

QueenBea

I tried this recipe for the first time when my buddy Sandy brought these in to work to share and I really enjoyed them. So of course I had to make a batch of these. Very moist muffins. Made for the Billboard Recipe Tag game.

review by:
(22 Sep 2012)

sandy

What a nice nice recipe this is. It made 16 gigantic muffins, wow, he he he. I topped them with your cream cheese frosting recipe and had one and oh my goodness it was so so good. I am bringing some to work with me tomorrow to share with a few friends.

review by:
(21 Aug 2012)