Aloha friends! I am officially back from our Hawaiian adventures. Hawaii was incredible and I’m so thankful we had the opportunity to go. As far as baked goods go, we had our fair share of banana breads, pies, molten lava cakes, and the list goes on. However, one dessert that stands out the most was actually one that came in the form of an appetizer… Carrot Cake Muffins.
Funny enough, Katie actually visited this same restaurant while she was in Maui and loved the muffins as well – Kimo’s in Lahaina. The food and atmosphere were amazing! However, my favorite part was the carrot cake muffins that they brought as the typical “pre-dinner” bread. Dylan and I loved them so much we actually ate a second batch. Our waiter joked that some people come and order them by the dozen – I understand why!
These muffins were served warm with a salted butter to spread on top. As soon as I got home, I knew I had to find a recipe that was similar. Well these muffins I made were really good, but they weren’t quite “Kimo’s good” if you know what I mean. I’ll definitely keep you posted on my hunt for the official Kimo’s recipe, but these will have to hold you over in the meantime.
Anyways, these carrot cake muffins were yummy. They are pretty versatile and can be eaten as a breakfast item, afternoon snack, or post-dinner dessert. I started with the recipe here, but made some modifications that I outlined below.
- 1 1/2 cups of flour
- 1 cup of sugar (you could probably go a bit lighter here)
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cloves
- 1/4 teaspoon of allspice
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 cup of vegetable oil
- 1/3 cup of brown sugar
- 2 large eggs at room temp
- 2 teaspoons of vanilla extract
- 2 cups of finely grated carrots – this turned out to be about 2 1/2 medium carrots that I grated on a cheese grater
- Sit the eggs out on the counter!
- Grate the ~2 1/2 medium carrots into a bowl and set aside – Don’t buy the pre-grated carrots, you’ll need the moisture of freshly grated.
- Preheat the oven to 350 and prepare a 12 count muffin tin with muffin liners or cooking spray
- In a medium bowl, whisk the 1 1/2 cups flour, 1 cup of sugar, 1/2 teaspoons of nutmeg/ cloves/ salt/ baking powder/ baking soda, and the 1/4 teaspoon of allspice until combined
- In a standing mixer, combine the 1/2 cup of vegetable oil, 1/3 cup of brown sugar, 2 eggs, and 2 teaspoons of vanilla on low. Then mix in the grated carrots.
- Once combined, turn the mixer on ‘stir’ and slowly add in the dry ingredients until combined.
- Using a small cookie scoop, fill each muffin with about 2 scoops – this should result in each liner being 2/3-3/4 full.
- Bake for 25-30 minutes – after about 22 minutes, I checked every couple minutes until a toothpick came out clean.
Enjoy! Hope these remind you of Hawaii like they did for me 🙂 Happy baking!