This is my favourite carrot muffin and it freezes well. Very moist.

Home Cookin Chapter: Recipes From Thibeault's Table

Carrot Apple Muffins
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2 Cups all-purpose flour
2 Teaspoons baking soda
2 Teaspoons cinnamon
1/4 Teaspoon salt
1-1/4 Cups sugar
3 big carrots (2 cups grated)
1/2 Cup pecans
1/2 Cup sweetened flaked coconut
3 Large eggs
1 Cup corn oil
2 Teaspoons vanilla
1 Granny Smith apple
. Preheat oven to 350 F and oil eighteen 1/2 cup muffin tins. In a large bowl sift together flour, baking soda, cinnamon and salt and whisk in sugar. Coarsely grate enough carrots to measure 2 cups and chop pecans. Add grated carrots and pecans to flour mixture with coconut and toss well. In a bowl whisk together eggs, oil and vanilla. Peel and core
apple and coarsely grate. Stir grated apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full and bake in middle of oven until tester comes out clean, 15 or 20 minutes. Cool of
rack. Note: This batter is really thick.

My carrot cake makes great muffins....or just freeze it in squares after baking in 2 8 by 8 pans.

Carrot cake Julie TÂs
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
2 tsps cinnamon
1 8 oz can crushed pineapple, drained
2 cups grated carrots
1/2 cup raisins chopped with 1 Tablespoon of flour
Buttermilk glaze
1/2 cup sugar
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 Tblsp light corn syrup
1 tsp vanilla
Orange Cream Cheese Frosting
1/2 cup softened butter
4 oz softened cream cheese
1 tsp vanilla
3 cups powdered sugar
1 tsp orange juice
1 tsp grated orange rind
Preheat oven to 350
With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins.
Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting.
Buttermilk glaze:
In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake
Cream cheese frosting:
Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.

Linda C

Thanks ladies. I've been sick but managed to go out and buy some ingredients for the carrot apple muffins. I'm going to try to do them tomorrow and next week I'll try the carrot cake. That orange cream cheese frosting is already making my mouth water. I'm sure DH will thank you too!

These are so delicious -- they never last long enough to freeze. But I don't know why they wouldn't. And....these are healthy! Yep, whole wheat, carrots...yeah, tell yourself they are good for you while you scarf 'em down!

Carrot Honey Date Muffins

1/4 cup butter
1/2 cup honey
1/2 cup milk
2 eggs
1 TB grated orange peel
1 cup unbleached flour
1 cup whole wheat flour
1 TB baking powder
1 t. salt
1 cup grated carrots
1 cup diced, pitted dates

Heat oven to 425 F. Grease 12 muffin cup tin. Melt butter with honey. Stir in milk, then beaten eggs and peel. Set aside.

In a bowl, combine dry ingredients and stir well. Stir in the butter mixture; when well mixed, stir in the carrots and dates.

Spoon into muffin cups. Bake 15-20 minutes. Test with a toothpick to see if they are done. Let stand 5 minutes before removing -- this is very important! Serve warm with butter, or cool completely to freeze.

These were great Ann. I already have a dozen in the freezer. DH gave them a thumbs up!