Add Variety to Your Veggies Day 9: Carrots

These muffins taste like fall. I usually make them with pumpkin but decided to try shredded carrots instead. 

Country Carrot Muffins

1½ cups sugar

½ cup vegetable oil

3 eggs

2 cups shredded carrots (3-4 medium carrots)

½ cup water 

 

3 cups flour

1 ½ t. baking powder

1 t. baking soda

½ t. ground cloves

¾ t. cinnamon

½ t nutmeg

1 t. salt

 

Preheat oven to 400° F. Beat sugar, oil, eggs, carrots, and water. Combine flour, baking powder, soda, spices and salt. Add to carrot mixture; blend well. (Optional: fold in 1 cup raisins and 1 cup walnuts.) Spoon into greased muffin tins, filling ¾ full. Bake for 15 minutes.

A healthier recipe option is this split pea soup. I love the texture and the flavor of the carrots combined with the split peas. With an Instant Pot, you can make it in less than an hour.