Carrot Cake Recipe with Kabrita Goat Milk
Carrot muffins are a timeless snack moist, naturally sweet, and full of flavor. By swapping cow’s milk for Kabrita Goat Milk Formula, these muffins become extra nourishing while staying soft, fluffy, and delicious.
Goat milk is naturally easier to digest than cow’s milk, making these muffins a gentle choice for little tummies while still being enjoyable for the whole family. With the subtle sweetness of carrots and the warm aroma of cinnamon and vanilla, this recipe is both wholesome and satisfying. Perfect as a snack, lunchbox addition, or teatime treat.
Nutrient-Rich: Fortified Kabrita Goat Milk Formula offers essential vitamins and minerals.
Creamy Taste & Texture: Adds richness without the heaviness of cow’s milk.
Family-Friendly: A great way to include a cow’s milk alternative in everyday recipes.
Baking time: 20–22 minutes
Makes: 12 muffins
375 mL all-purpose flour (1 ½ cups)
5 mL baking powder (1 tsp)
2 mL baking soda (½ tsp)
1 mL ground cinnamon (¼ tsp)
2 eggs
125 mL lightly packed brown sugar (½ cup)
120 mL prepared Kabrita Goat Milk Formula (½ cup)
60 mL vegetable oil (¼ cup)
5 mL pure vanilla extract (1 tsp)
2.Grate carrots using a food processor or box grater. Measure out exactly 750 mL (3 cups) lightly packed grated carrots.
3.In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon.
4.In another bowl, whisk eggs with sugar, prepared Kabrita Goat Milk Formula, oil, and vanilla. Pour over the flour mixture and stir gently until just combined. Add grated carrots and stir again.
5.Spoon the batter evenly into the muffin cups.
6.Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
7.Let muffins cool for 5 minutes in the tin before transferring to a rack.
Storage Tip: Keep muffins in an airtight container at room temperature for up to 2 days, or freeze individually wrapped muffins for longer storage.
Place 4 unpacked and levelled scoops of formula into a small bowl.
Whisk in 120 mL (4 fl oz) of cold water until fully dissolved.
Always prepare fresh formula for cooking—do not use leftover formula from a feed.
As a quick breakfast with fresh fruit on the side.
Packed into a lunchbox snack for school or nursery.
Paired with a warm cup of tea or Arabic coffee for adults.
Served with a spoonful of plain yogurt for an extra creamy treat.
Whether you’re looking for a snack to share as a family or a wholesome addition to your toddler’s diet, these Vanilla-Cinnamon Carrot Muffins with Kabrita Goat Milk Formula are a delicious way to bake with a gentle, cow’s milk alternative. Nutritious, flavorful, and easy to make this recipe will quickly become a household favorite.
Let us know if you try it! Tag us on socials @kabrimoms with your creations.
Goat milk is naturally easier to digest than cow’s milk, making these muffins a gentle choice for little tummies while still being enjoyable for the whole family. With the subtle sweetness of carrots and the warm aroma of cinnamon and vanilla, this recipe is both wholesome and satisfying. Perfect as a snack, lunchbox addition, or teatime treat.
Why Bake with Kabrita Goat Milk Formula?
Gentle on Little Tummies: Goat milk proteins are naturally easy to digest.Nutrient-Rich: Fortified Kabrita Goat Milk Formula offers essential vitamins and minerals.
Creamy Taste & Texture: Adds richness without the heaviness of cow’s milk.
Family-Friendly: A great way to include a cow’s milk alternative in everyday recipes.
Recipe: Vanilla-Cinnamon Carrot Muffins
Preparation time: 15 minutesBaking time: 20–22 minutes
Makes: 12 muffins
Ingredients:
6 small or 3 large carrots, peeled375 mL all-purpose flour (1 ½ cups)
5 mL baking powder (1 tsp)
2 mL baking soda (½ tsp)
1 mL ground cinnamon (¼ tsp)
2 eggs
125 mL lightly packed brown sugar (½ cup)
120 mL prepared Kabrita Goat Milk Formula (½ cup)
60 mL vegetable oil (¼ cup)
5 mL pure vanilla extract (1 tsp)
Instructions:
1.Preheat oven to 180°C (350°F). Lightly coat or spray a 12-cup muffin tin with oil.2.Grate carrots using a food processor or box grater. Measure out exactly 750 mL (3 cups) lightly packed grated carrots.
3.In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon.
4.In another bowl, whisk eggs with sugar, prepared Kabrita Goat Milk Formula, oil, and vanilla. Pour over the flour mixture and stir gently until just combined. Add grated carrots and stir again.
5.Spoon the batter evenly into the muffin cups.
6.Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
7.Let muffins cool for 5 minutes in the tin before transferring to a rack.
Storage Tip: Keep muffins in an airtight container at room temperature for up to 2 days, or freeze individually wrapped muffins for longer storage.
Formula Preparation Tip
To prepare Kabrita Goat Milk Formula for this recipe:Place 4 unpacked and levelled scoops of formula into a small bowl.
Whisk in 120 mL (4 fl oz) of cold water until fully dissolved.
Always prepare fresh formula for cooking—do not use leftover formula from a feed.
Serving Ideas
These muffins are versatile and can be enjoyed in many ways:As a quick breakfast with fresh fruit on the side.
Packed into a lunchbox snack for school or nursery.
Paired with a warm cup of tea or Arabic coffee for adults.
Served with a spoonful of plain yogurt for an extra creamy treat.
Whether you’re looking for a snack to share as a family or a wholesome addition to your toddler’s diet, these Vanilla-Cinnamon Carrot Muffins with Kabrita Goat Milk Formula are a delicious way to bake with a gentle, cow’s milk alternative. Nutritious, flavorful, and easy to make this recipe will quickly become a household favorite.
Let us know if you try it! Tag us on socials @kabrimoms with your creations.
