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


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