Carrot Cake Muffins

Steps

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1. 1
   Cut the peeled carrots into small chunks and pulse in a food processor for about 12 seconds until finely grated.
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2. 2
   Wash the walnuts thoroughly, rinsing until the water runs clear to remove any dust.
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3. 3
   Stir-fry the walnuts over medium heat for about 3 minutes until fragrant and nutty, then chop them up and set aside.
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4. 4
   In a large bowl, combine the brown sugar, cooking oil, and eggs.
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5. 5
   Add the salt, vanilla extract, and cinnamon powder, then mix well until the batter turns a deep dark color.
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6. 6
   Fold in the grated carrots and toasted chopped walnuts.
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7. 7
   Add the flour, baking soda, and baking powder, gently folding just until no dry flour remains — avoid overmixing.
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8. 8
   Scoop the batter into muffin liners with a big spoon, then top each with pine nuts as garnish.
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9. 9
   Bake for about 20 minutes, until a toothpick inserted comes out clean, indicating the muffins are fully cooked.
   ▶ ≈2:10
10. 10
    Remove from the oven, let cool, take off the liners, and enjoy your carrot cake muffins.
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