• 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 1/2 cup shredded carrots
  • 1/2 cup pecans, coarsely chopped
  • 3/4 cup canola or sunflower oil


Serves: 12 muffins


Preheat oven to 350F. Line 12 muffin molds with paper cup liners.

Combine flour, baking soda and cinnamon in a medium bowl. In a separate mixing bowl, place the eggs, oil, vanilla and sugar together and whisk. Stir in flour mixture until combined then stir in carrots and pecans. Fill cups three-quarters full.

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

Cool muffins in the pan for about 5 minutes, then invert them into a rack.