I’ve been craving carrot cake for MONTHS. I satisfied my craving a little at my office holiday party in December, when someone brought a cake for dessert. But when the craving didn’t go away, I took matters into my own hands.

Carrot cake is a polarizing figure in the baked goods world. A lot of people hate it. Why eat a cake with carrots when you could eat a cake with, say, chocolate?, is most people’s logic.

I’d argue that carrot cake can be even better than chocolate cake. There’s the textural element of carrots, which give the cake a little bite. There are the warming spices such as cardamom, cinnamon, and allspice. There are plump, golden raisins paired with sweet brown sugar. There’s a lot going on in carrot cake, but it works in the dessert’s favor.

Which brings me to these carrot cake muffins. I made them to satisfy my craving but I also wanted to share something with my office this week. I’m baking for one these days so there’s something satisfying about sharing what I’ve made with other people.

The muffins were a hit. People said that they were sweet but not too sweet, and that they tasted healthy. I don’t know about you, but I could use a little health in my life at this point. I’m all for eating buckets of sugar but once in a while, it feels good to eat something that’s light and delicious.

I got this recipe from Wood and Spoon, a really good baking blog that I’d recommend checking out. In lieu of repasting it here, I’ll link out to her recipe. It will give you a chance to look at her brown sugar danishes (!!!), which I might be making soon.

Here’s a song to get you started on your carrot cake-making journey. It doesn’t really have anything to do with the carrot cake, but I’m learning how to play it on the guitar. Few people sing it as well as a young Stevie Nicks.