This is a moist muffin that could easily double as a cupcake.
2 cups whole wheat flour (see tips below for choosing flour)
2 tsp baking soda
3/4 tsp salt
1 1/4 tsp cinnamon, ground
1/4 tsp cloves, ground
1/4 tsp nutmeg, ground
1/4 tsp cardamom, ground (see notes)
1/4 tsp ginger, ground
1/4 tsp star anise, ground in a coffee grinder (see notes)
1 1/2 cups Beary Berry Honey
3/4 cup applesauce
1/4 cup oil or melted butter
3 large eggs
4 cups carrots, grated (lightly packed)
3/4 cup pecans, roughly chopped (optional)
3/4 cup raisins (optional)
Preheat oven to 350°F.
- Butter or lightly oil 24 muffin tins, or line with paper liners.
- In a medium bowl, whisk together flour, baking soda, salt, and spices.
- In a large bowl whisk together the honey, applesauce, and oil/melted butter until well blended (not too vigourously, though, or it will splash).
- Add the eggs and whisk well to combine them.
- Add the flour mixture to the wet mixture and using a wooden spoon, stir until blended.
- Stir in grated carrots and, if using, the raisins & nuts.
- Divide the batter among the tins. It will come fairly close to the top of the muffin cups and it will be okay – I haven’t had it spill over, but you could put a baking sheet underneath if you’re worried.
- Bake about 25 to 28 minutes or until a toothpick inserted in the centre comes out clean.
- Remove the muffins from the oven and let sit about 10 minutes before moving them to a cooling rack. Let them cool completely before serving.
- Store them in a sealed container and eat within a few days. They freeze great, so keep a few out and freeze the rest.
alternatively: 12 pieces from a round, two-layer cake
12 large or
Tips / Suggestions:
- Use Best for Bread whole wheat flour or whole wheat pastry flour – it’s lighter and better for pastries and cakes. If you have access to local farmers who mill their own grains, find one who grows the varietal “Soft White” – it’s a whole grain (not processed white flour), but much lower in protein, making it ideal for baking and pastries. I go to John Schneider of Gold Forest Grains for flour milled on his organic farm. He’s at Old Strathcona Farmers Market.
- If using non-stick pans, reduce cooking – start checking them at about 22 minutes.
- You can use this recipe to make 2 round cake layers or one 9×13 sheet cake. Grease and flour the pans before adding the batter. They will take longer to bake so adjust the time accordingly.
- If you don’t have access to cardamom and star anise, no worries. Just add a bit more cinnamon and/or ginger.
- If you use our Cinnamon Honey and/or Ginger Honey, omit those respective spices in the recipe.
Recipe and image copyright ElaineWilson.com, used with permission.