Yummy Vegan Carrot Cake/ Carrot Raisin Muffins
With David’s elimination diet, he cannot have eggs. Most muffin recipes I know require eggs, and I have been learning some great substitutes, but this recipe required no alteration at all to be good for him. I am giving you the recipe just as I found it, but I think you can safely cut back the brown sugar by at least 1/3 with no bad effects. These are yummy, delicious, dense and healthy.
Recipe from Brandel Falk, Vegetarian Freezer Cooking
2 cups Grated Carrots
3/4 cup brown sugar
1/3 cup oil
1/2 cup water
1 cup raisins
2 cups flour- I used my freshly ground soft white (pastry) flour for this. As a side note, I accidently made a batch with flour made from ground brown rice and it was very yummy but the spices were a tad too strong. I had to add Xanthum Gum as a binder.
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon Cardamon (optional- I used it. It was yummy)
1/4 teaspoon nutmeg
Makes enough for an 8 X 8 baking pan or twelve muffins.
Spray or grease the pan or line bottom with parchment paper
Heat oven to 350 degrees.
Bake (if a cake) for 30 minutes. Muffins took about 20- but that depends a lot on your pans and how full they are, so do a toothpick test on them.
Cool, bag and freeze if desired.
157 calories for 1/16th of the pan. 5 g fat, 2 g protein, 28 g carbohydrate, 1 g dietary fiber, 128 mg sodium