Carrot and Pecan Spiced Rum Muffins

I’m pretty sure hell just froze over.

Pigs are flying.

I, eternal hater of the dreadful, ever-so-sneaky carrot, willingly bought, and cooked with…carrots.

They say that when you’re hosting a party, you should stick to your tried and true recipes and, as a rule, I tend to adhere to that. Except, every now and then, I get the occasional hare-brained, you’re-out-of-your-mind ideas. And then I dwell, and dwell, and dwell on them until I actually have to make them or I’ll go crazy.

You too?

No, just me? Oh well.

That happened last week with the party and those carrot cakes. I had seen a recipe for a whisky carrot cake on TheKitchn ages ago and couldn’t stop thinking about it. So what if I’d never bought a carrot in my life? So what if I had zero, zilch, nada experience making carrot cake? It was going to happen for this party.

So it did, and thank God, it was a smash hit.

Success.

I want to like carrots. I really do. They are so good for you! I try them every so often just to see if maybe my gag reflex when the after-taste hits has chilled out, but it never seems to work. This carrot cake though…it worked. Unfortunately pretty much all of the good nutritional aspects of the carrot were being wiped out by the fact that it was indeed still cake.

Hence the muffin was created. Less sugar, whole wheat, more nuts, more carrot, and a whole lot of yumminess! I wouldn’t go so far as to say healthy, but definitely healthier. I know what we will be having on Thanksgiving morning.

Are you trying anything brand new for Thanksgiving?

Here’s to willingness to take a risk and being open to new things.

Carrot and Pecan Spiced Rum Muffins from Kiwi and Peach

Carrot and Pecan Spiced Rum Muffins

{make 12 muffins}

Adapted from Sara Kate’s recipe for TheKitchn. Besides reducing the recipe, I substituted whole wheat for the all purpose flour and reduced the sugar to make it more of a muffin and less of a cake. I also upped the carrot and pecan amounts. I’m dying to try an all natural sugar version of this. I think it would be great with demerara sugar.

The Egg
3 eggs

The Dry
1 1/3 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 heaping tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
dash of allspice

The Fold
1 large carrot, peeled then shredded {around 2 cups, maybe slightly less}
2/3 cup chopped pecans
2/3 cup shredded coconut
3 Tbsp spiced rum

The Wet
1/3 cup packed brown sugar
2/3 cup olive oil

Crack your eggs into a small bowl, beat them, and set them to the side. {Wow, that sounds like a lot of egg violence.} Do this first so they have some time to get to room temperature.

Preheat the oven to 350°F/180°C.

Grab three mixing bowls.

In the first, add your grated carrot, chopped pecans, coconut and rum. Give it all a stir and set it to the side for later.

In the second, sift together your dry ingredients.

In the third, the biggest of the three, combine the brown sugar with the olive oil well. As Sara Kate says in the original recipe, it should look like wet sand. Alternatively, add the flour and the egg and mix until they are just incorporated each time. Then fold in the carrot mix.

Set the batter to the side for a minute so the batter can rest while you line the muffin pan with cupcake liners. Spoon the batter in to the pan filling each cup 3/4 of the way full.

Pop it in the oven for about 20-25 minutes. Test the middles with a toothpick; if it comes out clean, you’re ready to go!

Enjoy.

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