Last weekend I invited my friends to a pic nic at my home. Sadly, it rained that day and the grass was muddy, so we had our pic nick at the deck.
It was a good excuse to make some goodies! My sister made delicious corn dogs. I made a dry tomato sandwich, banana bread and these muffins.
I'm beggining to bake some whole wheat things, trying to be healthier. And these muffins were perfect to a pic nic party, they looked so beautiful in the baskets!
I only would make a change in this recipe next time. Instead of adding the grated carrots, I would blend them with the eggs and oil, to get more moist.
But it was delicious and we could eat them feelling less guilty!
The recipe I adapted from here
1 cup all-purpose flour
1 cup whole wheat flour
1+1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1+3/4 tsp ground cinnamon
Pinch of grated nutmeg
4 tbsp sweetened shredded coconut
4 large eggs
3/4 cup white sugar
1/2 cup light brown sugar
3/4 cup grapeseed oil (or canola oil)
3/4 pounds raw grated carrots (about 2+1/2 cups)
5 ounces walnut halves, toasted and chopped
1 tsp butter, for the Bundt cake pan
1/4 cup powdered sugar, for serving
Method
Preheat your oven to 350 F (170 C) and place a rack in the center of the oven. Butter a 9-inch Bundt cake pan and set aside.
In a large mixing bowl, whisk together the regular and whole wheat flour, baking soda, baking powder, salt, shredded coconut and ground cinnamon. Set aside.
In another mixing bowl, whisk together the eggs with the sugars until the batter is thick and light colored.
Add the oil and whisk to combine.
Add the flour mixture and stir just until incorporated.
With a large rubber spatula fold in the grated carrots and chopped nuts. Pour the batter into the Bundt pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool on a wire rack. After about 5 -10 minutes invert the cake onto a serving platter.
Right before serving, dust with powdered sugar.
I'm linking up this recipe for Sweet for Saturday.
