Carrot Buns

A few days ago, I was going to visit my mom and I wanted to bring something along. I looked for a simple recipe that wouldn’t require a trip to the grocery store. This recipe seemed easy and didn’t ask for buttermilk or sour cream (as many other baking recipes). So I thought I’ll give it a try.

I was surprised how delicious these carrot buns were. To be honest, I didn’t expect anything this good from carrots. My family loved them too, so I had to make another batch.



¾ cup butter, at room temperature
½ cup brown sugar (packed)
1 egg, at room temperature
1 tablespoon water
1 ½ cups grated carrots
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon grated nutmeg
½ teaspoon salt

Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tray or use paper cases.

With an electric mixer, cream the butter and sugar until light and fluffy. Beat in the egg and water, then stir in the carrots.

Sift over the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir to blend.

Spoon the mixture into the prepared muffin tray, filling the cups almost to the top. Bake until the tops spring back when touched lightly, about 35 minutes. Leave to stand for about 10 minutes in the muffin tray before transferring to a wire rack to cool completely.

Today, I am linking to:

Home Sweet Home Friday @The Charm of Home,
Foodie Friday @ Designs by Gollum.