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Fresh Carrot Muffins with Vanilla Icing Inspired from – Juniors Cookbook

· 26 Comments


Living the Gourmet is pleased to present Juniors Home Cooking by Alan Rosen and Beth Allen, a collection of over 100 classic comfort food recipes.  Alan Rosen is the grandson of Junior’s founder Henry Rosen, and third generation co-owner of the Junior’s restaurants.  Beth Allen is a recipe designer, cookbook author, and coauthor of Welcome to Juniors, Juniors Cheesecake Cookbook, and Juniors Dessert Book.
Founded by Harry Rosen in 1950, Junior’s has become an iconic Brooklyn restaurant, serving cooked-to-perfection comfort food.  Since that time, Junior’s has grown into a landmark restaurant-chain, known best for its award-winning cheesecake.  In Junior’s Home Cooking you’ll find an arrangement of the some of the same recipes that helped make the restaurant not just a success, but in fact ‘the place’ for classic comfort food at its guiltless best.
The book features such beloved recipes as the ‘Combo Reuben,’ featuring Junior’s Russian Dressing melted Swiss over lean corned beef, found in the aptly title chapter Sensational Sandwiches. Found in Signature Salads are such recipes as Planked Salmon Caesar Salad featuring Junior’s own Caesar Dressing with grilled salmon over a bed of romaine and country croutons.  

From Everyday Brunch comes a delicious New Orleans classic, Praline French Toast Pudding, featuring challah layered in rich custard and marbled with buttery brown sugar praline.  Finally, from Save Room for Dessert! comes a recipe for the beloved classic for which the restaurant is renowned, Junior’s own Original New York Cheesecake.  Put simply; “There will never be a better cheesecake than the cheesecake they serve at Junior’s on Flatbush Avenue, it’s the best cheesecake in New York,” wrote Ron Rosenblum of the Village Voice on July 26, 1973.  

Living the Gourmet loves the kind of comfort offered by Juniors, and may heartily recommend Juniors Home Cooking.
**I was given this book for review.  All opinions expressed are my own.

Ingredients:
1½ cups flour
½ tsp. cinnamon
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
3 eggs
1 ¼ cups sugar
¼ cup vegetable oil
½ tsp. vanilla
½ lb. carrots
Preheat Oven 350 degrees:
Place carrots in food processor and process until smooth.
Add the sugar and eggs to the food processor and process until well combined. 
Add the vegetable oil and process once more.
Combine the flour, cinnamon, baking soda, baking powder and salt and slowly add to the food processor.
Prepare muffin tins and fill ¾ of the way with the batter.
Bake 20-25 minutes or until the toothpick test comes out clean.
Let the muffins cool before frosting or frost as you serve them.

White Icing:

4 tbs. butter
2 cups confectioners’ sugar
2 tbs. cream
Pinch of salt
Combine in a food processor all of the above ingredients; process until smooth and creamy; but not runny.  You control the consistency with the amount of cream you add so only add a little at a time.
The recipe makes one cup of icing.
Enjoy with Love,
Catherine
xo
 

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Comments

  2. David says

    Catherine, Those are some fine looking carrot muffins! I could eat that icing on just about any form of bread product and I’d be happy… Take Care, Big Daddy Dave

    Reply

  4. Alida says

    Hi Catherine! Carrot cake is one of my favourites. It is a classic one, something you can never get bored with. I love these muffins they look perfectly made and inviting. Take care my dear friend XX

    Reply

  7. Nee says

    Hi Catherine , love carrot cake , I will be using your icing recipe on cake or muffins , whatever come first . Thanks for sharing 🙂

    Reply

  16. Leslie M. says

    Hi Catherine,

    My precious mother loved carrot cake. This recipe for muffins looks very easy to make and I love that the muffins aren’t covered in a mountain of thick heavy frosting. (That kills it for me). I’ll try making these. They sound delicious! Blessed and Happy Thanksgiving to you friend. I hope we get to meet one day soon!
    xoxoxo
    Leslie from Leslie Loves Veggies

    Reply

  19. Malli Das says

    Catherine,
    These sweet heavenly cakes look simply delicious and I’ve acraving for them. Lovely!!
    Just returned from Italy and wanted to stop by to say Hi to you. Happy Holidays!!!

    Reply

  22. Ken Goh says

    Thanks for joining 4 seasons blog hop. The carrot muffins looks good and delish to me. Thanks for sharing and pin in the group’s board.

    Reply

  23. Miz Helen says

    Your Carrot Muffins looks delicious! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
    Miz Helen

    Reply

  25. Chatty Crone says

    Tricia is a wonderful baker – I received some chocolate from her – I won it – and it was the beast ever. And I love carrot cake! Love you too. sandie

    Reply

  26. Karen Goodman says

    Congratulations! Your recipe is one of my featured winners at Future Expat’s Required Ingredient Link Party. This recipe looks really great and is my personal favorite from the bunch. I do have one question. I’m assuming that before you process the carrots, you are cooking them until they are soft. Right? I imagine if you process them raw, the texture would come out more like carrot cake than what you have in your picture.

    Thanks again for sharing!

    http://futureexpat.com/2013/12/required-ingredient-sugar/

    I hope you’ll stop by and link up your sweet recipes to today’s sugar party.

    Reply

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