I’m so happy to finally get around to posting these muffins! I made these last weekend for brunch with Ben’s parents. Ben always tells me that his dad likes carrot cake, so I thought these sounded like something he would enjoy. I, on the other hand, am a long-time carrot hater (although I’m slowly turning that around) so I’m always hesitant to try baked goods with carrot in them. These were really great though, and everyone (including me!) really liked them. I thought they were a fantastic addition to our brunch spread. They are very tender, mildly sweet, and the first word that comes to mind when trying to describe the flavor is warm. I also loved how they baked up with beautiful domed tops, an important part of good muffins in my mind. I would make these again in a heartbeat.
My only issue in making them was shredding the carrot. I was baking these in my dad’s kitchen which is incredibly unequipped and sometimes makes me feel as though I’m baking in the wilderness. I ended up shredding them with a cheese grater (my own, mind you). It was difficult and it took way too long. I think a grater with larger holes might have been easier, but next time I’ll definitely use my food processor to do that job and avoid the mess!
