This carrot cake passes the fruit and vegetable category of the food pyramid. But if you are thinking of heading to your nearest supermarket right now for some carrot cake, you are probably out of luck fulfilling your fruit and vegetable intake requirements. Carrot cake found in supermarket bakeries is pretty much just flour, a whole lotta sugar, and maybe 1/4 of a carrot. Okay, maybe I’m exaggerating with the carrot part, but I’m still close to accurate right? Right.
Besides, I always find that carrot cake just isn’t as moist when it comes to purchasing it from the store. Oh and I won’t forget to mention that the sweetness of store-bought carrot cake usually masks the warm spices that I always look for when it comes to carrot cake. Along with the warm spices, good carrot cake should always have a tender crumb, fluffy in texture, suuuuperr moist, and chock full of shredded carrots.
I mean, the title of the baked good is “Carrot Cake”, so without enough shredded carrots, it may as well be “cake”. And “just-cake” is boring.
But don’t you worry about not having enough carrot flavour, because this recipe will definitely take care of your carrot cravings.
- MUFFINS
- ¼ c. oats
- ¾ c oat flour
- ¼ c. white quinoa flour
- 1 tsp. baking soda
- ¼ tsp. salt
- ½ tsp. cinnamon
- pinch of nutmeg
- ¾ c. dates, pitted
- 4 tbsp. coconut oil
- 2 eggs
- 1¾ c. carrots (2-3 large), shredded
- 1 peach, pitted (and thawed if frozen)
- FROSTING (OPTIONAL)
- ½ c. plain Greek yogurt
- Squeeze of lemon juice
- 4 tbsp. honey
- Preheat oven to 350 F
- Prepare a muffin tin with cupcake liners or grease with coconut oil.
- In the food processor, add in the dates, coconut oil, eggs, and peach.
- Once wet ingredients are mixed, add in the oats, oat flour, white quinoa flour, baking soda, salt, cinnamon, and nutmeg. Mix until a thick muffin bater forms.
- Add in the shredded carrots, and give the food processor 3-4 more pulses.
- Transfer batter into muffin tins.
- Bake for 20-25 minutes, or until toothpick inserted comes out clean.
- While muffins are in the oven, make the frosting by mixing all three ingredients in a small bowl.
- When muffins pass the toothpick test, transfer them onto wire rack for further cooling.
- Once completely cool, frost each muffin and enjoy!
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