Best Pecan Carrot Bread Or Muffins Recipes

EASY PECAN CARROT MUFFINS

Easy Pecan Carrot Muffins image

The perfect moist and tender carrot muffins studded with pecans and perfectly spiced are a true treat, any time of the day.

Provided by Alida Ryder

Categories Baking

Time 35m

Number Of Ingredients 16

Ingredients

2½ cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
pinch of ground cloves
1 tsp salt
1 cup brown sugar
½ cup granulated sugar
1 tsp vanilla extract
4 eggs
1 cup canola oil
1 cup buttermilk
3 cups grated carrots
1 cup pecans (roughly chopped )

Steps:

Preheat the oven to 180°C/350°F and place paper liners in standard muffin pans.
In a large mixing bowl, whisk together all the dry ingredients.
In a separate bowl or jug, whisk together the eggs, oil, buttermilk and vanilla.
Pour the wet ingredients into the dry and mix until well combined.
Fold in the grated carrots and pecan nuts.
Transfer the batter to the prepared muffin pans, filling each hole to the top.
Top with a sprinkle of chopped pecans (optional).
Place the pans in the oven and bake for 20-25 minutes until a skewers inserted comes out clean.
Remove from the oven and allow to cool before serving.

Nutrition Facts : Calories 309 kcal, Carbohydrate 35 g, Protein 4 g, Fat 18 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 37 mg, Sodium 246 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING

Fluffy Carrot Muffins with Cream Cheese Frosting image

These delicious carrot muffins are light and fluffy.

Provided by anonymous

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

Ingredients

1 ⅓ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
½ teaspoon salt
3 eggs
1 cup white sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrot
¼ cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cups sifted confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 45.7 g, Cholesterol 56.9 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 366.4 mg, Sugar 33.3 g

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