238 Pagosa St, Pagosa Springs, CO 81147
(970) 264-9348
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Handcrafted Baked Goods | Nourishing Simple Meals | Community Gathering Place

Coffee Shop Pagosa Springs CO Cafe

Kathy Keyes

Our First Blog Post

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Welcome to our new website!  We’ve updated our look and  made it easier to find our monthly calendar menus.  I love the design by Ramblin Jackson, and Jacque Aragon’s photography of our food and space.  Our tag line – “Handcrafted Baked Goods, Nourishing Simple Meals, Community Gathering Place, Locally Sourced Organic Ingredients, Celebratory Fare” – is getting more prominence to highlight the connections we’ve spent the past 15 years creating.  Our mission is about relationship – amongst our staff, with our customers, vendors, the organizations we sponsor, the community at large.  Food and customer service are our medium, platforms to express our creativity, and the vehicles to uphold our end of the relationships.  What a privilege!  Every day I get to move the business forward with committed staff, engage with them in passionate creation,  share the fruits of our creations with our wonderful customers, participate in growing community in spectacular Pagosa Springs.  I am grateful to you for your support, which keeps this endeavor going.  I invite you to peruse the pages here as we continue to refine the site, follow blog posts, use our recipes, make suggestions for future content.

Carrot Cake Muffins

Created by on February 22, 2017

Pagosa Baking Company Carrot Cake Muffins First recipe, our Carrot Cake Muffins. One of the most popular items in the pastry case, this same recipe is also one of our most requested wedding cakes. In this basic spice cake recipe, shredded carrots lend moisture and tenderness as in zucchini bread or apple sauce cake. We...

Ingredients

  • 10 ounces all purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 10 fluid ounces canola oil
  • 11 1/2 ounces granulated sugar
  • 5 eggs
  • 11 ounces shredded fresh carrots
  • 3 1/2 ounces chopped walnuts
  • 4 1/2 ounces raisins

Instructions

  1. Preheat the oven to 325 degrees. Coat a large 12 count muffin plaque with pan spray. Or, coat a 9" cake pan with pan spray, place a round of parchment paper in the bottom of the pan. Combine the flour, cinnamon, baking soda and powder, and salt in a medium bowl with a wisk. In a mixing bowl, blend the oil, sugar, and eggs well. Add the dry ingredients to the wet ingredients. Mix to thoroughly combine the dry ingredients into the wet, but be sure to not over mix. Add the shredded carrots, raisins and walnuts, being sure to not over mix. Pour the batter into the prepared pan/s (5 oz batter per muffin cup). Bake at 325 degrees. The muffins will take 30 to 35 minutes. The cake will take 45 to 55 minutes. Insert a small knife or toothpick into the center of a muffin or the cake - you will see moist crumbs, not sticky batter, when the muffins or cake is done. Cool for 15 minutes, them remove the muffins or cake from the pan/s. Completely cool before icing or storing. Carrot cake is delicious on it's own, with a drizzle of honey, some butter, whipped cream or cream cheese icing. You could also make this in a pretty fluted pan to serve like a simple pound cake.

Pagosa Baking Company Carrot Cake Muffins