Carrot Cake/Muffins

INGREDIENTS:

2 cups (500 mL) all-purpose flour (You can substitute a cup of whole wheat flour)
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
3/4 cup (175 mL) each granulated and packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots (I used pureed carrots. I am all about the HIDING of the vegetables.)
1 cup (250 mL) applesauce

Icing:
1 pkg (8 oz/250 g) cream cheese, softened
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar

DIRECTIONS

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt. In a separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened.

Stir in carrots and applesauce. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.

Muffins take less time to bake. I set the timer for 20 minutes and see how they are faring. It all depends on your oven.

Icing:

In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake/muffins.

These can almost be considered healthy. Almost.

Filed under: Bread