by Ella, age 8
When most people think about carrots, they think of a vegetable that grows in the ground. Carrots are crunchy and orange and taste great with ranch dressing. They are also good cooked with a little honey.
But whoever knew they could be muffins that taste like cake but are even better for you? I didn’t until I went to cooking camp at Chow Bella Kids. We learned to make the Very Best Carrot Muffins in the World!
It was really fun because we got to add all the flour and salt in. I cut the carrots and put the pineapple, raisins and carrots. It was very yummy!
First, we combined grated carrots and brown sugar and set them aside for 60 minutes (which is the same as one hour), then we stirred in raisins.
In a large bowl, we beat eggs in the white sugar, oil and vanilla. We added pineapple, then mixed in our our dry ingredients like flour, baking soda, salt and cinnamon. We stirred the wet mixture until all the dry stuff got absorbed.
Then we stirred in the guess what? Carrots!
Then we poured the the batter evenly into the prepared muffin tins and then put them into the oven and baked them until they were done. The smell of carrots and cinnamon baking in the oven was AMAZING — we couldn’t wait to taste our homemade muffins.
These muffins taste great! Even if you don’t like carrots you will love these. They are sweet and tasty. Some people like to add cream cheese frosting, but we ate them just the way they are.
Make them yourself, then say: “Welcome to Camp Carrot Cake Muffins!”
It’s kind of a mouthful, but that’s what makes it fun!
Recipe: The Very Best Carrot Cake Muffins in the World from Chow Bella Kids
If you’re a kid baking these muffins, the very first thing you’ll need is a parent (or other person in charge of you) to help you put the pan in the oven – and take it out again. Pretty much all the other stuff you can do yourself. Here’s a really good rule from our cooking teacher, Elaine Smit: if you need help, just ask. That’s the best way to learn!
What you need:
• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cup sugar
• 1 cup vegetable oi
l • 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
What you do:
1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees .
3. Line muffin tins with cupcake papers.
4. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.
5. Finally stir in the carrot mixture.
6. Pour evenly into the prepared muffin tins.
7. Bake for 15 to 20 minutes in the preheated oven, until done. Cool for 10 minutes before removing from pan.
Optional: When completely cooled, frost with cream cheese frosting.
Makes 18 large muffins
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