Carrot Cake is one of B’s favorite desserts. (The other is lemon meringue pie.) But it is way too sweet to have often. These muffins are the perfect sub if you want a little carrot cake flavor without the frosting and all the sugar.

    Carrot Spice Muffins

I only made 1/2 of the recipe which gave us 3 “Texas” Sized Muffins {+ enough for one regular muffin- the the baker!!} I didnt’ make any changes except to use golden raisins instead of regular. Oh, and I used 1 tsp of Vietnamese cinnamon [Thanks, Di.] while the full recipe called for 1 1/2 and used just under 1/2 tsp of ginger. I could really taste the ginger, but couldn’t really taste the cinnamon. But they were still GO-OD!!

These muffins come to us courtesy of Nancy of The Dogs Eat the Crumbs. Thank you, Nancy. B liked these – but he did ask where the frosting was!! Sheesh!!

You can find tis recipe on page 14 of Dorie’s Baking From My Home to Yours.

And please check out the muffins in the other kitchens of the other TWD Bakers.