Tag Archives: carrot

Carrot Cake Breakfast Quinoa

I’m trying to like quinoa. Really, I am… I know that, for me, it will never be a stand in for rice… Oh how I love rice!… But I have discovered ways to “hide” quinoa, so to speak. Like turning it into a taco filling or mashed into a yam burger. This way I get to benefit from all it’s nutritional goodness without feeling like I’m eating quinoa… So it’s kind of funny that I would turn it into a star attraction, but even more so, that I would actually enjoy it too!
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Carrot Cake Cheesecake

It occurred to me that so far, all the Easter recipes that I’ve shared here have been geared towards kids… Not that there’s anything wrong with that! You’d never see me turning up my nose at bunny shaped cookies or chocolate covered cashew butter “eggs”… But I did think that maybe it was time to make something nice for the grown-ups to enjoy after Easter dinner.

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Carrot Muffins

I’m amazed at how many recipes I’ve shared here, that were made because I needed to use up some ingredients. Here’s another one.

Rooting around in the fridge (looking for a little dinner inspiration), I spotted a bunch of sad, forgotten carrots. They didn’t have much time left, so I chopped up several and  threw them into a tomato sauce with onions, garlic and other veggies. Dinner – Done… But what about the rest of them?

A small voice (that sounded suspiciously like my own) kept whispering “cake”, but that seemed like a lot of work and I hadn’t made muffins in a long time. So muffins it was!


Carrot Muffins | The Misfit Baker


I know, they look a little drab, but don’t let their appearance fool you. These muffins are moist and fluffy, and studded with little nuggets of dates and walnuts… And if a small voice persists in whispering “cake”, drizzle a little spiced icing over them (like I did) , and call them Carrot Cake Muffins! 🙂


Carrot Muffins | The Misfit Baker



Carrot Muffins

2 cups Whole Wheat Flour

2/3 cup Brown Sugar, lightly packed

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

1/4 tsp Ground Ginger

1/2 cup Unsweetened Applesauce

3/4 cup Non-Dairy Milk (I used almond)

1/3 cup Canola Oil

1 tbsp Ground Flaxseed

2 tsp Vanilla Extract

1 tsp Apple Cider Vinegar

1 1/2 cups Grated Carrot (I grated half coarse and half fine)

1/2 cup Chopped Dates

1/2 cup Chopped Walnuts


Preheat oven to 375°F and line muffin tin with paper liners.

Stir together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.

Combine the applesauce, milk, oil, flaxseed, vanilla, and vinegar, and whisk until thoroughly combined. Stir in the carrots, dates and walnuts.

Add the wet ingredients to the dry, and stir until just moistened.

Fill the muffin cups 3/4 full and bake for 20 – 22 minutes, until an inserted toothpick comes out clean.

Allow the muffins to cool in the tin for 5 minutes, before transferring them to a wire rack.

Makes 12 muffins.



Spiced Icing

1/2 cup Icing Sugar

1/4 tsp Ground Cinnamon

1/4 tsp Pumpkin Pie Spice

1/2 tsp Vanilla Extract

1 – 2 tsp Non-Diary Milk (I used almond)


Stir together the sugar, spices, vanilla, and 1 teaspoon of milk, until smooth. Add additional milk 1/4 tsp at a time, until desired consistency is reached.