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Vegan Carrot Cake Muffins

Posted Sep 01 2011 11:16am
Two things that every home chef and/or baker (or in my case, wannabe baker) should have in their profile: carrot cake and zucchini bread. Luckily both featured vegetables are highly available this time of year. So much so that it was a zucchini free for all at our CSA pick up last week. That post coming soon.

Carrots? We get carrots in our pick-up almost every week; unfortunately for my carrot cake endeavours, I end up devouring them raw, dirt and all, before I can use them for anything else. Sometimes I'm even couth enough to smear them with peanut butter before total inhalation.

I like carrots. Though, random fact: carrots give me a mad case of the hiccups. I used to think this was really weird until one day my mom randomly informed me that carrots give her hiccups. Must run in the family.

But with the start of school just around the corner (next Friday!!) I have been prepping and freezing things I like to call my 'totally awesome lunch supplies'. Because this year I vow as I do every year to be the mom that makes the best lunches ever known to mankind.

'Best lunches ever known to mankind without the addition of a bunch of processed junk like GoGurt, Capri Sun, plastic cheese, white bread and other nastiness that no one, even rabid cats and ferile dogs, should eat.' Now that's a title.

And so, delicious and healthy yet totally mouthwatering carrot cake muffins are on the list. Along with some other fun items which I will post soon.


These carrot cake muffins were moist, barely sweet, fluffy and perfectly balanced with carrots, spices and raisins. And if you wanted to get totally crazy you could whip up a batch of cream cheese frosting to go on top. Or better yet, egg nog frosting. Stick a candle in it and you're good to go. Or don't, and just stick it in your mouth. It's still healthier than a box mix.

Your kids will love these muffins. They will be the talk around the lunch table.


Need:
2 teaspoons egg replacer
1/2 cup So Delicious coconut milk
3/4 cup unbleached all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon mace
1 cup light brown sugar, packed
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 1/2 cups freshly grated carrot
1/2 cup raisins
1/2 cup raw walnuts, chopped (optional)

Do:
Preheat oven to 350 and line muffin tins with muffin liners.

In a small bowl, combine egg replacer and So Delicious coconut milk. Whip together with a fork until fully combine and lump free. Set aside.

In a medium bowl, combine both flours, salt, baking soda, baking powder, cinnamon and nutmeg. Whisk to combine then set aside.

In a Kitchenaid, or bowl, combine sugar, vegetable oil and applesauce. Mix on low until combined then add egg replacer mixture and continue to mix.

With the Kitchenaid on low, gradually add flour mixture until just combined then fold in carrot and raisins. Mix gently until evenly incorporated.

Fill muffin tins a smidge over 3/4 full and bake 24 to 26 minutes, until golden brown and a stick inserted in the middle comes out clean. Do not over bake.

Remove from oven and let cool before you frost, if you choose to frost.

Serve:
'Naked' and fresh from the oven or frosted with cream cheese or egg nog frosting .

You could add a little So Delicious coconut ice cream and serve them for dessert or feature them 'naked' for breakfast, lunch or snack time.

They also freeze well. Just make sure they are completely cooled, then pack in freezer bags or other freezer safe container. Before serving, remove from freezer and let defrost on the counter or in a lunch bag.

Enjoy!



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