Thursday, September 22, 2011

Carrot Cake Bread & Muffins

This carrot cake bread is delicious.
I made it for my daughters first birthday.
It is super healthy and made with all natural ingredients.
I have realized since first making it that I prefer it as bread or muffins instead.
I will however, include the icing recipe for those who prefer it as a cake or cupcake.

Ingredients & how to:
2 c. shredded carrots
1 1/2 c. raisins
2 c. water
1 1/2 t. cinnamon
1 1/2 t. allspice
1/2 t. cloves
1/4-1/2 c. agave
1/2 t. salt
3 c. spelt flour
1 1/2 t. baking soda
1 c. soy milk (or almond)

Saute carrots and raisins in the water for 8-10 minutes.
Add cinnamon, allspice, cloves, agave, and salt to the pan.
mix dry ingredients (flour & baking soda) then combine with carrot mixture.
Lastly add soy milk and mix well.
Grease pan before pouring.

Bake at 350 degrees for 45-60 minutes.
Depending on your pan size adjust cooking time.
(large bread pan (45min), four small bread pan (30min), cupcake tin(30min))

warning - the icing has sugar, but is amazing!
1 container of To Futti better then cream cheese (or cream cheese)
1/2 c. soy margarine (or butter)
2 c. powdered sugar
1 t. vanilla extract
1 1/2 t. lemon juice
mix together and spread on cake, and or cupcake.

Let me know how it works out!
Hope to see you around.

1 comment:

  1. Wow Tay, the only thing more delicious looking than the carrot cake/bread/muffin is your amazing photography. You absolutely have the eye. I love it. Can't wait to be there in person. Love you!