Do you remember Produce Wednesday when I received a boat-load of maroon carrots? Betcha you’ve been wondering what I was going to do with them and how they tasted, right?
Turns out that maroon carrots, look just like regular carrots on the inside. Cool!
I peeled and steamed them for dinner last night…
How do they taste? Same as regular carrots, good.
What other ways can I use these carrots? I have so many carrots! Well obviously I need to enter the Chocolate-Covered Katie’s Spiralizer Give-Away… I decided to make Katie’s 24-Carrot Cake Muffins. I chose not to peel the carrots this time, seemed a waste to loose all that color, the carrots are organic so I just rinsed the carrots really good.
I made a few changes to Katie’s recipe… I used maple syrup instead of stevia or sugar, so I omitted the water. Also I used 2 containers of apple sauce rather than just 1 2/3 containers. I made mine in a mini muffin pan, and I added raisins, walnuts, and coconut. Here’s my version of Katie’s recipe…
24-Carrot Cake Muffins
by Chocolate-Covered Katie
slightly adapted by the auspicious squirrel
Rating: Very Good
(Makes 24 mini muffins)
180 grams whole wheat pastry flour
1 teaspoon Ener-G egg replacer
1/2 teaspoon salt
1 teaspoon cinnamon
1 and 1/4 teaspoons baking powder
100 grams shredded carrot (I used a food processor to shred my carrot)
2 containers applesauce (the 1/2-cup containers), or about 160 grams
1/2 teaspoon vanilla extract
1/4 + 1/8 cup maple syrup
1/4 cup each raisins, walnuts, and coconut (I used raw, unsweetened)
- Preheat the oven to 350°F. Lightly oil muffin pan.
- Mix dry ingredients.
- Add the carrot and wet ingredients, mix until just combined.
- Fill muffin pan with batter.
- Bake for about 15-20 minutes, or until toothpick inserted in center comes out clean.
- Cool in muffin pan 5 minutes, then remove from pan and continue to cool on a rack.
Stores up to two days, otherwise these can be put in the freezer.