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Who else is ready for spring? I totally am!
One of the things I love about spring time and the Easter season is carrot cake!
Carrot cake is one of my all favorites of all the cakes. However the carrot cake I grew up with wasn't healthy in the slightest despite 'carrot' being in the title.
I've come up with a delicious yet healthy recipe that you can enjoy for breakfast, as a traveling snack, or even dessert.
Plus you can add in the optional ingredients making our carrot cake muffins always interesting.
**This recipe below is correct, I said the wrong amount of whole wheat flour in the video**
Print The Recipe Here (New Feature!)
Easy Carrot Cake Muffins
[Makes 12 Muffins]
Ingredients
1/2 cup whole wheat flour
3/4 cup oat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp clove
1/2 cup unsweetened applesauce
2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water - mix together and set aside]
1 cup date paste
2 tsp vanilla extract
1 1/2 cup shredded carrots
Optional:
1/2 cup raisins
1/2 cup walnuts chopped
1/2 cup dark chocolate chips
Directions:
+Preheat oven to 375 degrees
+Whisk together the dry ingredients
+Add in flax eggs, date paste, and vanilla extract. Mix till well combined
+Fold in shredded carrots to mixture and any optional ingredients
+Bake for 15 minutes - let muffins cool completely before removing from pan.
Interested in the baking muffin pans we used in our video, get them here:
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I hope you'll give this recipe a try, and let us know if you liked it!
We love seeing photographs of our recipes and just in general hearing from you guys!