it’s recipe time people! hard as i try, i always end up with the wrong ingredients, or amounts of ingredients. so here is my unintentional adaptation of vegan carrot cake. improvisation encouraged!
vegan carrot cake muffins
ingredients:
1 3/4 c. flour
2 t. baking powder
1 t. baking soda
1 1/2 t. cinnamon
1/2 t. nutmeg
3/4 t. salt
1/2 c. applesauce (i ended up using more than the 1/2 c. applesauce and less oil)
1/2 c. non dairy yogurt (i used vanilla soy yogurt)
1 1/2 c. sugar (classic poor planning—i only had 3/4 c. so supplemented with extra brown sugar, which worked just fine)
1/2 c. dark brown sugar, packed
1 t. vanilla
1 c. vegetable oil (used less, see applesauce above)
2 T orange juice (i used pineapple—exotic!)
3 c. carrots, grated
1/2 c. walnuts, chopped
directions:
- preheat oven to 375°F
- combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt
- in a separate bowl, beat together (the original 1/2 c.) applesauce and yogurt
- gradually beat in sugars
- add vanilla, oil (plus applesauce to equal 1 c.), pineapple/orange juice, and mix until smooth
- add flour in thirds, beat on low speed
- fold in carrots and walnuts
- fill paper muffin liners 3/4 full and bake 18-20 minutes
share and enjoy with your amigos!
