Mini carrot and zucchini cake

★Ingredients

  • For the muffins*
  • 1 tsp baking powder
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup grated carrots
  • 1 tsp vanilla extract
  • 1 cup grated zucchini
  • ½ cup raisins (optional)
  • ½ cup chopped walnuts (optional)
  • For the glaze*
  • 2-3 tbsp milk
  • 1 cup powdered sugar
  • ½ tsp vanilla extract

★Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In another bowl, beat the sugar, vegetable oil, eggs, and vanilla extract until well combined.

Add the grated carrots and zucchini to the wet mixture and stir until evenly distributed.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the walnuts and raisins, if using.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

While the muffins are baking, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract until smooth.

Allow the muffins to cool completely before drizzling with the glaze.

Enjoy!

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