I modified this recipe from a cake recipe to make them more healthful (while preserving their yumminess). I love these! I made them about a week before we went on vacation, froze them, and stuck ‘em in the cooler with some cream cheese as we walked out the door. Upon arrival to our destination, I took them out to thaw. They were a great breakfast each morning and it was so nice not having to eat out every meal (big time money saver). We would cut them in half and spread a little cream cheese on each side. As tasty as cake but more healthful.
Ingredients
2 cups whole wheat flour
1 cup 1 sugar (I used organic cane)
3/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups finely shredded carrot
1 cup cooking oil (I used 1/2 cup of coconut oil and 1/2 cup applesauce)
4 eggs
Directions
Preheat oven to 350 degrees (F).
In a BIG bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, oil, and eggs. Beat with an electric mixer till combined.
Spoon batter into greased muffin pan (actually, do yourself a favor and use paper inserts). I fill the cups about 3/4 of the way.
Bake for 23 minutes at 350 degrees.
Crumble Topping (Optional)
1/4 cup brown sugar
1/4 cup whole wheat flour
1/8 teaspoon cinnamon
2 Tablespoons softened butter
Directions
Combine flour, sugar, and cinnamon in small bowl. Cut butter into ingredients with a fork until crumbly.
Just after spooning carrot cake batter into muffin pan sprinkle a little of this crumble mixture onto each pre-baked muffin (about 1 teaspoon or so). Bake according to instructions above just after putting crumble on.
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