Step 1: Gather the Ingredients
Muffin Tin (mini or standard)
Butter at room temperature or muffin tin liners
2 cups shredded carrots
1 cup shredded zucchini
1 apple, peeled and chopped (I prefer granny smith but any favorite will do)
1 cup veggie or canola oil
1 ¼ cup sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon vanilla
¼ teaspoon salt
1 tablespoon cinnamon
½ tablespoon nutmeg
1 teaspoon all spice
½ cup chopped nuts (pecans and walnuts are great)
½ cup raisins
1 cup of unsalted butter, softened
½ cup of brown sugar, packed
1 tablespoon of cinnamon
2.5 -3 cups of powdered sugar (I kept adding more until I get the consistency shown below)
½ teaspoon of vanilla extract
¼ cup of bourbon
Note: This recipe works well for muffins (mini or standard) and as a loaf of bread, cooking times will vary depending on the form (see below for recommendations for each).
Start by peeling the carrots, zucchini, and apple. Chop the apple into bite-sized pieces and shred the carrots and zucchini. It usually takes 2-3 medium sized carrots and half a zucchini.
Beat the eggs and oil until fully mixed then add the vanilla.
Slowly add the dry ingredients to the eggs and oil mixture. The batter will start to get thick and difficult to mix.
Add liners or grease the muffin tins and fill each about 80-100% full (don’t pack down the batter into the tin). If using a bread loaf, grease the bottom and sides then fill about ¾ of the way.
Let the muffins cool to the touch before adding frosting.