This is a recipe from the SeasonalFamily.com A very nice blog that we highly recommend. We are surely going to make these muffins this season!
Carrot Cake Muffins
yields 18 medium sized muffins
2 cups of barley flour (or whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
1 1/2 cups grated carrots
1 cup of milk
1 cup of applesauce or grated apples
1 cup of maple syrup
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 cup crushed walnuts (optional)
Preheat oven to 350*
In a large mixing bowl combine the dry ingredients. Now in a medium bowl, combine all the wet ingredients.
Slowly add the wet ingredients in with the dry, stir to combine.
With an ice cream scoop (or spoon
), add batter into either a well greased muffin tray or into unbleached baking cups.
Bake for 15-18 minutes or until a fork inserted comes out clean. Allow to cool for 30 minutes before eating.
A bit of advice, you may want to make a double batch of these since they seem to go rather quickly… My mother, sister and cousin were over when I made them and by the next morning, there were none left. Between those three, my husband, my daughter and myself all 18 muffins were gone! Poor Reid does not get to try any until his birthday, and even then it will be a special treat that he will not get again for awhile.
These muffins can also be made into a cake for a first birthday party or any celebration!
Maple Cream Cheese Frosting
3/4 cup of mashed sweet potato
1/3 cup cream cheese at room temperature or soft unripened goat cheese at room temperature
2 tablespoons of softened butter
4-5 tablespoons of maple syrup (add extra tablespoon for very sweet)
1/4 teaspoon sea salt
1/4 teaspoon cinnamon plus extra for dusting on the cake as garnish
In a large mixing bowl add all of the ingredients (except for the dusting cinnamon). You can either hand whip it with a whisk or use a hand mixer or food processor. I used my hand with a whisk (it’s a great upper arm work out!), I find that hand whipping it adds an umph to the frosting, where as beating it makes it a bit airy, but it’s a personal choice.
Whip, blend or process until the frosting becomes spreadable, then with a spatula, take a large glob and throw in on the top of the cake, spreading the frosting around carefully