I think I have a weakness for carrots. Maybe it is the vain hope that my eyesight will drastically improve. Or perhaps, carrots are just so fantastically versatile that it is hard not to love them. I've made everything from raw truffles to souffle, roasted to sauteed. But I don't seem to have a recipe for good ol' carrot cake, or something of that ilk, up on the blog! And believe me, carrot-based baked goods are often my go-to for office treats or potluck contributions.
So let's begin the day right with a good dose of beta carotene (and some other things equally important to overall well-being!)
3 medium carrots, grated
1 medium green apple, grated
1/3 cup apple cider
1/3 cup coconut oil, melted
2 tbs - 1/4 canola oil
2/3 cup sugar (turbinado is nice...)
1 tbs cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp all-spice
1/2 tsp salt
2 tsp baking powder
1 1/2 cup whole wheat or barley flour
1/3 cup shredded coconut
1/3 cup rolled oats
1/3 cup golden raisins
1/4 cup chopped pecans
1. Whisk together cider, oils, and sugar. Toss in grated apple and carrot, mixing thoroughly.
2. Sift in flour, spices, baking powder, and salt. Combine.
3. Gently fold in coconut, oats, raisins, and pecans just until all mixed.
4. Spoon batter into muffin tins and bake at 350F for 35-45 minutes, until a knife inserted comes out clean.
This is up on Slightly Indulgent Tuesday.
Monday, April 30, 2012
What's Cooking? What's up Doc?
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