Set the grated carrots to the side. In a large bowl, whisk together 2 eggs, 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1/3 cup applesauce, 1/2 cup cooking oil and 1 tsp vanilla extract until well combined. Add the grated carrots to the bowl with the wet ingredients. Stir until combined.. Instructions. Heat your oven to 350 degrees Fahrenheit. Grease a loaf pan (9×5 inches) with cooking spray. In a big bowl, mix flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cloves. In another bowl, mix oil, brown sugar, white sugar, eggs, buttermilk, and vanilla extract.

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Preheat oven to 350 degrees and line a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray). In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt. In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.. Mary Berry Carrot Cake Muffins are a scrumptious adaptation of the traditional carrot cake. These muffins encapsulate the moist, dense texture of carrot cake with the added convenience and charm of a muffin, making them a perfect grab-and-go snack or a delightful end to any meal. This recipe makes enough for 6-8 people and can be ready in about.