I’ve never been a raw vegetable fan, neither is my husband. I do want to make sure that we eat a lot of vegetables, so I try to sneak it into any dish I can. I love these muffins because they are super moist and delicious, but still provide vegetables and healthy ingredients.
Carrot Cake Bites
- 1 1/3 cup white whole wheat flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp aluminum free baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 3 eggs
- 1 cup of sugar
- 3/4 cup of grapeseed oil
- 1 tsp vanilla
- 2 cups of finely grated organic carrots
- 1/2 cup chopped walnuts
- Dairy-free Cream Cheese Frosting
- 4 ounces Earth Balance spread or other non dairy spread (butter if you can handle dairy)- room temperature
- 4 ounces Go Veggie non-dairy cream cheese or other non dairy cream cheese, room temperature
- 2 cups organic powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350
- In a mixer, mix eggs, sugar, oil and vanilla.
- Combine flour, baking soda and powder, cinnamon and salt and add to egg mixture, mixing on low
- Finely grate carrots in a food processor and add to mixer with walnuts, mix on low
- Spoon mixture into mini-muffin tins, 3/4 full (you may want to use liners as these are super moist. Be sure not to overfill.)
- Bake for 20 minutes
- Cool on cooling rack
- Mix frosting ingredients in a mixer until all lumps disappear. I like to keep it on high for several minutes to give it a whipped, airy consistency.
- Frost muffins and enjoy!
Makes 48 mini-muffins
