A lover of food and all things domestic seeking to share recipes for the health freaks and the junk foodies alike.
Sunday, April 1, 2012
Carrot cake....turned rogue
2 posts in the same week - can it be? I don't know what happened, but the creativity switch is currently flipped to "on". How exciting.
I wanted to make some carrot cake, not necessarily to celebrate all the Easter bunny related foods out there, but because it's delicious. Carrots on their own: mediocre. Carrots doused in sugar, baking magic, and cream cheese frosting: no words can describe.
However, I had a roadblock when I discovered I'm out of sugar! So, I have turned this into a "lighter" (much lighter, actually) version of the original carrot cake. I have replaced oil with applesauce, and sugar has been replaced with Splenda. In total, each BIG muffin is about 170 calories. They are actually quite dense and filling, not like a normal "cakey" muffin. I had roasted some carrots earlier today, and used some of them instead of fresh. I think it just gives it a deeper flavor, but for simplicity sake, I will just write the recipe using fresh carrots, to avoid the hour of roasting.
INGREDIENTS (makes 6 BIG muffins): 1 cup whole wheat flour 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 cup applesauce 1 cup splenda baking sugar 2 eggs 1 1/2 cup carrots - grated powdered sugar for appearance
1. preheat to 350 2. In a large bowl, mix together the dry ingredients (flour, soda, salt, cinnamon, nutmeg) 3. In a separate bowl, mix together the final ingredients until smooth 4. Add the wet ingredients into the dry until just mixed (don't over mix....don't you dare) 5. Pour into 6 big cupcake tins, or 10-12 regular sized and bake for 20 minutes or until inserted toothpick comes out clean