So, so awesome. I was never a big fan of carrot cake, until now…These are Easy and Delicious, again you can feel great about what you are putting into your body. I adapted this recipe from Happy Herbivore and moderately changed a few things. Takes no time to make. You can add walnuts if you desire and I like to make them with the maple frosting, listed below…
•1½ cups whole wheat pastry flour
•1 cup raw sugar
•1 tsp baking powder
•1 tsp baking soda
•1¼ tsp cinnamon
•¼ tsp salt
•1 whole carrot, shredded
•1½ cup unsweetened applesauce
•1 tsp vanilla extract
1/3 cup shredded coconut, (optional)
1/3 cup walnuts (optional)
Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla, carrots, and coconut and walnuts (if using). Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a fork inserted in the center comes out clean.
*For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.
*For maple icing, use electric beaters to whip and combine 1 cups confectioners sugar, 3 tbsp maple syrup and 1 tsp cinnamon, adding additional sugar as necessary to reach a thick and fluffy consistency.
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