carrot cake muffins that just so happen to be vegan

a couple weeks ago, i got my first market basket from slow food.  a market basket is a $10 or $16 dollar basket filled with 10 or 20 pounds worth of fresh produce from local & distant sustainable farmers. the  point of the program is to make healthy food more affordable than unhealthy food & empower the growers of said food. what’s cool about it is that there’s no long-term commitment like there is for a CSA — you just sign up each week if you want to pick up a basket that week. it’s a pretty awesome deal. for $10, i got a whole head of cabbage, a couple pounds of carrots, a couple apples, a couple pears, a couple oranges, a couple bananas, an onion, a potato & probably even more stuff that i’ve forgotten about already. needless to say, i’ll definitely be signing up again soon!

anyway, i still hadn’t used the carrots from my basket & so that’s where this recipe came into play. true to form, i did things a little differently.  i combined the dry ingredients first, whisking the wet ones together right on top of the dry ones (in the same bowl). i also used almond milk instead of soy, veggie oil instead of margarine & made cupcakes instead of cake. accordingly, i reduced the baking time by 10 minutes (i’m including my version below). the recipe yielded 12 perfectly moist & delectably sweet cupcakes. i’d imagine these pretty little treats could easily be taken from morning to night (read: breakfast to dessert) with a bit of cream cheese frosting & a dusting of ground cinnamon. oh & i think i figured out why vegan cakes & muffins are always better than their dairy-involved counterparts — applesauce instead of eggs! it adds a sweetness & a moistness that is bound to boost the taste & texture of any cakey dessert.

-1 1/4 cup flour
-1 cup sugar
-1 tsp salt
-1 1/2 tsp baking powder
-2 tsp ground cinnamon
-1/4 cup apple sauce
-1/2 cup veggie oil
-1/4 cup almond milk
-1 tsp vanilla extract
-1 cup grated carrots, tightly packed
-1 cup chopped walnuts

1) preheat oven to 325 degrees & combine dry ingredients in a large bowl.
2) pour wet ingredients right on top of the dry ones, whisking together right on top of dry ones.
3) stir wet & dry ingredients together until just combined.
4) stir in carrots & walnuts.
5) spoon mixture into a muffin pan with liners (fill each cup about 3/4 of the way full) or a greased 9×13 inch baking dish.
6) for cupcakes, bake 35 minutes & for cake bake 45 minutes or until a fork stuck into the center of the cupcake or cake comes out clean.

*makes 12 muffins/cupcakes.

About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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4 Responses to carrot cake muffins that just so happen to be vegan

  1. That market basket is a great deal, and a pretty sweet idea!

  2. Nicole says:

    These are the best muffins I have ever tasted!

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